Fresh Lemon Cheesecake

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  • 15 min prep
  • 6 hr total
  • Makes 14 servings, 1 piece (73 g) each.


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Fresh Lemon Cheesecake Recipe

Ingredients

  • 1/4 cup Honey Maid Crumbs
  • 2 cups low-fat cottage cheese
  • 1 pkg. (250 g) brick light cream cheese, softened
  • 1/2 cup plain nonfat yogurt
  • 1/3 cup granulated sugar substitute, divided
  • 2 Tbsp. corn starch
  • 2 tsp. vanilla
  • 2 Tbsp. lemon zest, divided
  • 1/3 cup fresh lemon juice, divided
  • 3 whole eggs, divided
  • 1 egg white
  • 1 Tbsp. non-hydrogenated margarine, cut up

Instructions

  • Heat  oven to 325ºF.
  • Sprinkle  crumbs onto bottom of 9-inch springform pan.
  • Beat  cottage cheese in large bowl with mixer until smooth. Add cream cheese spread, yogurt, 2 Tbsp. sugar substitute, cornstarch and vanilla; beat until well blended. Beat in 1 Tbsp. each lemon zest and juice. Add 1 whole egg and egg white, 1 at a time, mixing on low speed after each just until blended. Pour over crumbs.
  • Bake  40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile,  mix remaining zest, lemon juice, whole eggs and remaining sugar substitute in small saucepan; cook on medium-low heat 5 min. or until heated through, whisking constantly. Gradually add margarine, cooking after each addition until melted, stirring constantly. Cook 1 min. or until thickened. Cool. Refrigerate until ready to use.
  • Pour  lemon curd over cheesecake just before serving.

Recipe Tips

Food FactsWhen using a sugar substitute to prepare this tasty cheesecake, be sure to choose one that is suitable for baking.

Special ExtraFor a festive look, garnish cheesecake with sugar-coated fresh or frozen cranberries.

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Nutrition Information

Makes 14 servings, 1 piece (73 g) each.

Nutrition per serving:

  • Calories 110 
  • Total fat 6 g
  • Saturated fat 3 g
  • Cholesterol 55 mg
  • Sodium 270 mg
  • Carbohydrate 6 g
  • Dietary fibre 0 g
  • Sugars 3 g
  • Protein 8 g
  • Vitamin A 8 %DV
  • Vitamin C 6 %DV
  • Calcium 6 %DV
  • Iron 2 %DV

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