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Recipe: Almost Fat Free Lemon Cheesecake
Similar Categories: Almost, Fat, Free, Lemon, Cheesecake
Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free
cookie crumbs of your choice
1/4 cup unsalted butter, melted
Filling:
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter
substitute
Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs
and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2
inches up side of pan. Bake for 8 to 10 minutes or until edges are
lightly golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat
cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually
beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just
until incorporated. Beat in zest and juice. Pour into crust. Bake for
1 hour to 1 hour, 15 minutes, or until center is almost set, but still
slightly jiggly. (Do not overbake, as it will firm as it cools). Let
cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest,
lemon juice, egg, egg yolk, and sugar or sugar substitute over gently
simmering water. Whisk until hot and frothy, about 5 minutes.
Gradually whisk in butter and continue whisking for 7 minutes or until
thickened and coats back of spoon. Remove from heat and cool for 30
minutes.
Run a thin blade around the edge of the springform pan and remove
sides. Transfer to a serving plate. Spread lemon curd over top. Let
stand at room temperature for 30 minutes. Garnish with raspberries and
zest, if desired. Cool cheesecake in refrigerator several hours or
overnight before serving.
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free
cookie crumbs of your choice
1/4 cup unsalted butter, melted
Filling:
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter
substitute
Make crust: Preheat oven to 325 degrees F.
Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs
and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2
inches up side of pan. Bake for 8 to 10 minutes or until edges are
lightly golden and crust is set. Cool on rack.
Make filling: In large bowl with electric mixer on medium-high, beat
cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually
beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just
until incorporated. Beat in zest and juice. Pour into crust. Bake for
1 hour to 1 hour, 15 minutes, or until center is almost set, but still
slightly jiggly. (Do not overbake, as it will firm as it cools). Let
cool completely.
Make lemon curd: In the top of a double boiler, combine lemon zest,
lemon juice, egg, egg yolk, and sugar or sugar substitute over gently
simmering water. Whisk until hot and frothy, about 5 minutes.
Gradually whisk in butter and continue whisking for 7 minutes or until
thickened and coats back of spoon. Remove from heat and cool for 30
minutes.
Run a thin blade around the edge of the springform pan and remove
sides. Transfer to a serving plate. Spread lemon curd over top. Let
stand at room temperature for 30 minutes. Garnish with raspberries and
zest, if desired. Cool cheesecake in refrigerator several hours or
overnight before serving.
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