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Low-Fat Lemon Cheesecake
 

March 7th 2011

Contributed by:

Jamie Geller

Low-Fat Lemon Cheesecake
 

 

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Recipe

Low-Fat Lemon Cheesecake

Times

  • Prep Time : 15 min
  • Cook Time : 50 min
  • Ready Time : 1 hour, 5 min

Servings

8

Ingredients

  • 1 (16-ounce) container whipped or small curd low-fat cottage cheese
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 4 egg whites
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon, chopped
  • 1/2 cup low fat sour cream (optional)
  • 1/2 cup pie filling (optional)

Directions

Preheat oven to 350 degrees F.

Using an electric mixer at medium speed mix cottage cheese, sugars, egg whites, vanilla and lemon zest until very smooth. Pour batter into a lightly grease a 9-inch spring form pan. Bake in a 350-degree oven for 40-50 minutes or until just jiggly in the center. The cake will finish cooking from the retained heat after you take it out of the oven. Chill in refrigerator overnight or for at least 4 hours before slicing and serving. Before serving top with either a layer of low fat sour cream or your favorite pie filling, if desired.

About Jamie Geller

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Jamie Geller is the only 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 as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

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