Low Sugar Low Fat Lemon Cheesecake Recipes
JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)
Saw Paula make this today and it looked scrumptious. Lemon cheesecake is spread with a lemon curd after baking. If you want, you can purchase the lemon curd. Imagine that - Paula making anything fat free. Sugar can be substituted for Splenda, if desired. Can't wait to try this.
Provided by Marie
Categories Cheesecake
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°.
- Lightly spray a 9" 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 Splenda.
- 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 Splenda 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, if desired.
- Cool cheesecake in refrigerator several hours or overnight before serving.
- Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.
NO-BAKE LOW FAT LEMON CHEESECAKE
Very easy...it doesn't set very well, but it still tastes really really nice! It's deliciously light.
Provided by melting pot
Categories Cheesecake
Time P1DT15m
Yield 1 cheesecake, 6 serving(s)
Number Of Ingredients 7
Steps:
- For crust: Mix everything together in a bowl.
- Press into pie pan using fingers or back of spoon.
- For filling: Process/blend all ingredients until smooth.
- Pour into crust.
- Regrigerate overnight, or until set.
Nutrition Facts : Calories 341.8, Fat 15.7, SaturatedFat 9.9, Cholesterol 50.1, Sodium 330.7, Carbohydrate 41.3, Fiber 1.4, Sugar 37, Protein 11.4
SUGAR-FREE LEMON CHEESECAKE
I try to eat as little sugar as possible, but being a cheesecake addict makes that hard. This is so creamy and flavorfull, you can't even tell it's made with splenda.
Provided by Sara7220
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set.
- Cool and refrigerate at least 4 hours.
- Garnish with addition lemon yest if desired.
- Store leftover cheesecake in refrigerator.
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