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Lemon Cheesecake

Lemon Cheesecake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Rebekah

Rebekah

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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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

Directions

  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

cookiequeen
97

cookiequeen

7/30/2007

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 eggs and baked mine with a tray of hot hot water on the shelf below it in the oven. Mine baked in 45 min. No cracks and it looked beautiful topped with dollops of cool whip and fresh lemon slices. Will make again.

CATHIR
67

CATHIR

6/7/2003

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 and a pinch of salt, plus the zest from the lemon. I use 1 package fat-free cream cheese, and 1 low-fat, then garnish the top with cool-whip dollops and fresh lemon slices.

Steph
50

Steph

4/18/2007

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 recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute. I baked it using the water bath technique described in one of the allrecipes.com articles. This is phenomenal cheesecake. I can't wait to make it again. You really can't go wrong with this. Thank you!

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