Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Cheesecake Recipe
    Lost? Site Map

    Lemon Cheesecake

    Lemon Cheesecake. Photo by Queen Dana

    1/3 Photos of Lemon Cheesecake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Brooke the Cook in WI's Note:

    Easy enough for a beginner who has never baked a cheesecake! This reduced fat recipe has half the fat of comparable cheesecakes! If you can, make this one day ahead, the cheesecake is so much better after has fully chilled for a day.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Graham Cracker Crust

    Cheesecake

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      For crust: Preheat oven to 350 and prepare 8 or 9 inch spring form pan (or deep dish 9 inch pie plate). In a food processor, crush crackers and measure out 1 1/4 cup. Return crumbs to processor, add sugar, pulse until evenly blended. Add egg white and pulse until moistened. Bake at 350 for 8-10 minutes until golden.
    3. 3
      Turn oven down to 325 degrees for cheesecake.
    4. 4
      Allow pie crust to cool while combining condensed milk and cream cheese (very important for ingredients to be at room temperature) on low to medium-low speed just until smooth, scraping down sides if needed. Sprinkle in cornstarch careful to be sure that it is evenly distributed. Add eggs, egg beaters, vanilla, lemon zest and lemon juice and combine on low speed until smooth - be careful not to overmix - scraping down the sides if needed.
    5. 5
      Pour into pie crust, but don't go over the edge (it will puff some and then deflate while cooling). If bubbles appear on surface, run knife through cheesecake and pop any visible bubbles.
    6. 6
      IF you have extra filling (if using a pre-made crust, you definitely will have leftover filling - this depends on size of your pie plate), spray ramekin with non-stick spray and bake 40 minutes, checking visually every 5 minutes after 30 minutes has gone by.
    7. 7
      Bake for 40-45 minutes (or more depending on your oven) until edges are just brown or tiny cracks appear on edges of cake and center does not jiggle when you shake the pan. Don't open the oven door more than necessary!
    8. 8
      Turn oven off and prop door open and allow cheesecake to cool for 30-45 minutes in oven. Transfer to wire rack and cool completely. Chill in fridge overnight or a minimum of three hours,. If using spring form pan, remove edges just before serving.

    Ratings & Reviews:

    • on May 30, 2010

      55

      Very good cheesecake. As some one else suggested I used the juice of two lemons instead of one, cream cheese instead of neufchatel, and normal sugar rather than splenda. Made for ZWT6.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2010

      55

      The pie itself was exceptional!! I loved the fresh lemon taste. I forgot to add the cornstarch, but that didn't affect it at all ( I don't think). This was a wonderful tasting pie BUT the crust just did not turn out right. It was very rubbery and non-edible. But the filling was SO GOOD, I am going to work on a crust for this b/c I need to make this over and over and over and over........:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2010

      55

      Very thick & creamy with lots of lemon flavor. I used a large pre-made crust instead of making my own. Knowing that I would have left over filling I only used 1 1/2 packages of neufchatel cheese & 1 less egg. I had just the right amount of filling for my crust. Made for PRMR Tag

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    Advertisement

    Nutritional Facts for Lemon Cheesecake

    Serving Size: 1 (97 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 184.4
     
    Calories from Fat 127
    69%
    Total Fat 14.1 g
    21%
    Saturated Fat 7.6 g
    38%
    Cholesterol 88.5 mg
    29%
    Sodium 244.4 mg
    10%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.1 g
    12%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    low-fat graham crackers

    fat-free sweetened condensed milk

    lemons, zest of

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites