Low-Fat Lemon Cheesecake

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Low-Fat Lemon Cheesecake
  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

  • 3 (8-ounce) packages light cream cheese
  • 1 cup light sour cream
  • 1 1/2 cups sugar substitute, such as Splenda
  • 3 eggs
  • 1 large lemon, zest and juice
  • 1 tablespoon pure vanilla extract
  • Pinch kosher salt
  • 1 cup light whipped cream topping
  • 1 to 2 lemons for garnish

Preparation

Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray and set aside.

In the bowl of an electric mixer, cream together cream cheese and sour cream until smooth, about 2 minutes. Gradually add sugar substitute and mix well. Add eggs, one at a time, beating until each is fully incorporated. Add lemon zest, juice, vanilla extract, and salt and mix until just combined. Pour into prepared pan and bake 1 hour to 1 hour 15 minutes or until center is almost set but still slightly jiggly. Let cool completely. Transfer to refrigerator and let set overnight.

Serve slices with a dollop of whipped topping and additional lemon zest.

As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) - Subscribe Now.