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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Cheesecake Recipe

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This recipe for Lemon Cheesecake is from Recipes From Our Hearts to Your Home, 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:  
Cooking spray
2 tbsp. graham cracker crumbs
1-10 ½ oz package soft tofu, drained
1-8 oz package light cream cheese
1 c. low-fat cottage cheese
½ c. sugar
¼ c. honey
1 tsp. grated lemon rind
2 tbsp. lemon juice
1 tsp. lemon extract
2 eggs
1 c. sliced fresh strawberries
2 small lemons thinly sliced
Directions:
Directions:
Coat a 9-inch springform pan with cooking spray. Dust with graham cracker crumbs.

Combine tofu and next 7 ingredients in a blender or food processor, and process until smooth. Add eggs, one at a time; process just until blended. Pour into prepared pan. Bake at 300ºF for 1 hour. Turn off oven. Cool cheesecake in oven for 1 hour. Cover and chill. Remove sides of pan. Top with sliced strawberries and lemon.
Personal Notes:
Personal Notes:
This is a lowfat cheesecake using tofu. It’s a little wetter and heavier than other cheesecake, but very tasty and lowfat, in case you need that someday! If no one told you, you wouldn’t know it had tofu in it.

 

 

 

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