Lemon Cheesecake
photo by Queen Dana
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Graham Cracker Crust
- 1 1⁄4 cups low-fat graham crackers (apx 134g+)
- 2 tablespoons Splenda sugar substitute
- 1 egg white (or 2 tablespoons egg beaters)
-
Cheesecake
- 1 (14 ounce) can fat-free sweetened condensed milk
- 2 (8 ounce) packages neufchatel cheese, must be at room temperature
- 2 eggs
- 1⁄2 cup egg substitute
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
- 2 lemons, zest of
- 1 lemon, juice of
directions
- Preheat oven to 350 degrees.
- 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.
- Turn oven down to 325 degrees for cheesecake.
- 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.
- 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.
- 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.
- 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!
- 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.
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Reviews
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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........:)
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Hello from Portugal! What can I s that hasn't been said already? This is a fantastic desert, and a great way for me to use my lemons(as I have 2 lemon trees in my yard.) The only change I did have to make however, was substitute the neufchatel cheese for cream cheese(philly). It came out fantastic. Thanks for the simple yet elegante dessert.
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Tweaks
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Hello from Portugal! What can I s that hasn't been said already? This is a fantastic desert, and a great way for me to use my lemons(as I have 2 lemon trees in my yard.) The only change I did have to make however, was substitute the neufchatel cheese for cream cheese(philly). It came out fantastic. Thanks for the simple yet elegante dessert.
RECIPE SUBMITTED BY
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<br>I have been a member of Zaar for awhile now and found that I love it! I have tried so many recipes and many new foods that I never would have without Zaar.
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<br>I work full-time at a university in Wisconsin, it allows me to travel a bit and see the rest of the state, I work with a lot a great people and am really happy in my job.
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<br>When I'm not working, I spend time with my hubby and 12 year old son. My son has picked up my love for cooking, a few of the things he makes are - naan bread, cookies, and quick breads, I'm so proud of him! In our family we also have two cocker spaniels, our puppy Laci (above) and Peanut, that we adore like they were our children.
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<br>We live in an old farm house that we are remodeling (did the library and the kitchen so far....) on the outskirts of town. Close enough where my hubby can bike to work in the summer, but far enough away from campus that we don't have to lock down our lawn ornaments in fear of college pranks!
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