Light Double Lemon Cheesecake
By Judy Doherty
This cheesecake provides a very elegant dessert that is light and creamy. And it is very easy to make.
You save 100 calories and 11 grams of fat per slice with this treat compared to regular cheesecake. And even MORE compared to regular cake with frosting – see our cake report at the end.
- 16 ounces Neufchatel cream cheese
- 16 ounces lowfat or fat-free sour cream
- 1 lemon – zest and juice
- 3/4 cup sugar
- 3/4 cup Splenda (or sugar)
- 4 eggs
- 8 lemon cookies (lowfat)
- Place lemon cookies in food processor and pulse until the crumbs are fine.
- Lightly spray a deep dish glass baking pan with vegetable cooking oil spray and sprinkle the cookie crumbs on the bottom and sides.
- Place the Neufchatel cheese, sugar, Splenda and lemon in a food processor and pulse until it is smooth and creamy. Add the sour cream slowly, scraping the bowl between each addition to avoid lumps. Add the eggs one by one and mix smooth.
- Pour the cream cheese mixture to the pan and heat your oven to 325 degrees F. Bake the cheesecake for one hour or until it is firm in the center and a knife inserted in to the center comes out clean. Refrigerate the cheesecake until completely cool, about 4 or 6 hours. Sprinkle with sugar on top and invert twice so it is served top side up.
- Serve with berries.
Compare cake options, 122 grams (4.3 ounce slice):
- this double lemon light cheesecake: 236 calories, 11 g fat
- regular cheesecake: 350 calories, 22 g fat
- cake with frosting: 450 calories, 20 g fat
Judy Doherty graduated from the Culinary Institute of America in Hyde Park, N.Y. She attended the Fachschule Richemont in Lucerne, Switzerland. She now owns Food and Health Communications, a private publishing company dedicated to "making nutrition science edible." In 2005, Judy received ProChef 2 Certification from The Culinary Institute of America. She has a passion for creating healthful dishes that are delicious and easy to prepare and for competing at the half-Ironman distance.