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Luscious Lemon Cheesecake (Low-Fat) Recipe

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This recipe for Luscious Lemon Cheesecake (Low-Fat) is from The Shong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 reduced-fat vanilla wafers, finely crumbled
2 packages (8 oz each) nonfat cream cheese
1 pkgs (8 oz) Neufchatel cheese
1 cup fat-free ricotta cheese
3 large eggs
1 cup sugar
1 T sugar
1 T cornstarch
1/4 cup fresh lemon juice
1 tsp grated lemon rind
Directions:
Directions:
Preheat oven to 350º. Coat a 9" or 10" non-stick springform pan with non-stick spray. Spread the vanilla wafers crumbs evenly over the bottom of the pan.

In a large bowl, cream cheeses, eggs, sugar, cornstarch, lemon juice and rind. Using an electric mixer, beat until smooth.

Spoon the mixture into a prepared pan and smooth evenly.. Place the pan on a baking sheet. Bake for 45-50 minutes, or until the center is almost set. Cool in the pan. Refrigerate for 3 hours or overnight before serving.

Makes 12 servings, 202 calories per serving. 6.3 grams fat

Variation: Raspberry-Swirl Cheesecake- Thaw 1 package frozen raspberries in light syrup. Press the berries through a sieve to remove seeds. Remove 2 cups of cheesecake mixture to a medium bowl. Add the pureed raspberries and 2 tsp cornstarch; mix well. Pour half the filling filling over the crust. Over the plain filling, spoon the raspberry mixture alternately with the remaining plain filling. Using a table knife swirl the raspberry filling through the plain filling.

 

 

 

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