Lemon Cheesecake

Lemon Cheesecake

48

"This is very good. You can't even tell it is made with low-fat ingredients."

Ingredients

1 h 30 m {{adjustedServings}} servings 379 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 34.5g
  • 11%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 298 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
  3. Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.
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Reviews

48
  1. 57 Ratings

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Great recipe. I wish I read reviews first because I think it would of been better if I added in lemon rind. I wanted more of a lemon taste but it was still delicious. I did use two regular eg...

I have made this cheesecake four times since finding the recipe last month, and am constantly getting asked for the recipe - a guy at work paid me $10 to make him one! I added 1 tsp. of vanilla...

Unbelievable! This cheesecake is SO good. It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it. I made only minor changes to the reci...