• Email
  • Pin It

Low-Fat Lemon Cheesecake


Contributed by:

Low-Fat Lemon Cheesecake


12 comments | Leave Comment

4 Ratings4 Ratings4 Ratings4 Ratings5 Star (4 Ratings)
Loading ... Loading ...


Low-Fat Lemon Cheesecake


  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min




  • 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


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.


Servings Per Recipe: 10

Amount Per Serving

  • Calories: 196
  • Total Fat: 13.7g
  • Cholesterol: 91mg
  • Sodium: 373mg
  • Total Carbs: 14g
  •     Dietary Fiber: 7.4g
  • Protein: 9.7g


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Low-Fat Lemon Cheesecake

  1. avatar says: saraj

    I made this in the full fat version with sugar instead of Splenda & it was heavenly! I will definitely be making this again. This recipe is suitable for those on a gluten free diet.

    • avatar says: Ilana

      Splenda is an artificial sweetener which is harmful for the body. As a matter of fact regular sugar is healthier and more safe. I wish more people would realize the consumption of artificial sweeteners including aspartame, Splenda, equal, diet coke, etc. can do damage to the brain and body. There are better alternatives to sugar which include agave nectar, stevia, and raw honey (which should not be heated or used in baking)

      • avatar says: fraklein

        As a diabetic, I depend on sucralose when I bake my own desserts. I prefer it to taking medications for diabetes. So far, I’m the healthiest diabetic my gp and endocrinologist have ever known.

    • avatar says: fraklein

      With full fat and sucralose, it’s perfect for diabetics, too.

  2. avatar says: Toby

    Where did the 7+ grams of fiber come from- is there a fiber one crust?

    • This recipe was calculated using splenda which has about 1 gram of fiber per teaspoon, that is where the fiber comes from.

  3. avatar says: TheBracha

    Some of us diabetics use Splenda to keep from spiking our blood sugar. We low carb and while this has more carbs than I would like, you sometimes treat yourself on Shabbos.

    If you drink soda and want to stay away from Splenda which is aspartame, drink Diet Rite Cola, perfectly kosher and the only diet soda we can find that has NO aspartame.

  4. avatar says: TheBracha

    This was eventually wonderful. We eat as low carb we can. When we substituted 1.5 cups of Splenda the cheesecake was crumbly.

    My rabbi is a gourmet cook so we mixed the Splenda with just enough water to make a smooth paste and then added it. Also we baked it in an 8 in springform pan to make it higher and used a water bath – never did that before.

    To make a water bath, put a sheet of aluminum foil under and up the sides of the springform pan and then put it in a larger baking container such as a 9×14 pan. Put about an inch of water in the container and bake normally. If I remember right we started with an hour of cooking and kept checking with a toothpick until it came out clean. Ovens vary so you can’t have an absolute time for this recipe.

    We had this next batch for Shabbos and it was a delight, Now I am using Murray Sugar Free Shortbread cookies (OUd) to make a low carb crust. Just crush the package of cookies, add some melted butter to make the crumbs mush together and spread it on the bottom of the pan. You have a delicious low carb crust.

    Today i am cooking two more without lemon and adding raspberry compote on top with fresh raspberries strawberry compote with Splenda sweetened strawberries.

    Thank you so much for getting me started on cheesecakes, at 69 I am still learning to cook something I’ve never done before, Bracha Sarah

    • WOW!!!!!!!!!!! You are so inspiring! Thank you, thank you, thank you and thank your Rabbi for all of the tips for making this low carb. SO appreciate you sharing all the wonderful tips, tricks and adjustments!

  5. avatar says: malkyg26

    Can this lemon cheesecake be made in a pir crust as a pie or does it have to be made in a spring form pan?

Leave a Reply

Log in or Join For Free or leave a reply as a guest

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in