Recipe by Rebekah
"This is very good. You can't even tell it is made with low-fat ingredients."
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1 (9 inch)
reduced fat graham cracker pie crust
2 (8 ounce) packages
1 1/2 tablespoons
2 1/2 tablespoons
1 (8 ounce) container
nonfat lemon yogurt
Great recipe. I wish I read reviews first because I think it would of been better if I added in lemon rind. I wanted more of a lemon taste but it was still delicious. I did use two regular eggs and baked mine with a tray of hot hot water on the shelf below it in the oven. Mine baked in 45 min. No cracks and it looked beautiful topped with dollops of cool whip and fresh lemon slices. Will make again.
If you are really into cheescake, and not the Jello kind, then this one won't do it for you. It's not very rich and you can easily tell that it's trying to be low fat. I also added extra lemon zest to give it more flavor, and it was still kind of flavorless. It's okay if you're not expecting much, but I don't do ho-hum desserts.
I have made this cheesecake four times since finding the recipe last month, and am constantly getting asked for the recipe - a guy at work paid me $10 to make him one! I added 1 tsp. of vanilla and a pinch of salt, plus the zest from the lemon. I use 1 package fat-free cream cheese, and 1 low-fat, then garnish the top with cool-whip dollops and fresh lemon slices.
Unbelievable! This cheesecake is SO good. It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it. I made only minor changes to the recipe: I added the zest of one lemon, used crushed Nilla Wafers for the crust instead of graham crackers because I prefer the flavor, and I used two eggs instead of the egg substitute. I baked it using the water bath technique described in one of the allrecipes.com articles. This is phenomenal cheesecake. I can't wait to make it again. You really can't go wrong with this. Thank you!
This recipe turned out great, with my own modifications. I made the graham cracker crust from scratch and I added 1 tsp. lemon zest to it. I also substituted the egg substitute for 2 eggs. It kind of takes away from being low fat, but it tastes better. The cheesecake turned out excellent on its own, but it did need something. So I made a lemon-blackberry sauce. Here is the recipe: 2 C. blackberries, 2 tsp. vanilla, 1/4 C sugar, 1/4 C water, 1 tbsp. lemon juice. Combine all ingredients, while the sauce is cooking smash the balckberries with a masher. Bring the sauce to a boil and simmer on low 10 minutes. Strain the berry sauce over a bowl. The sauce in the bowl will be seedless and very yummy over the cheesecake. I made 4 of them over the Easter holiday and they were a big hit.
Very tasty and easy. I made it for Easter. I used 2 eggs instead of egg sub., and custard style lemon yogurt. It turned out great.
Absolutly wonderful! I made a few revisions as did others, I couldn't find lemon yogurt so I used plain yogurt and added extra lemon zest, I also used two whole eggs. I used a homemade graham crust in a springform pan which I sprayed with PAM before adding the batter to prevent it from sticking to the sides and cracking in the middle along with the use of a water bath. I was surprised my cake baked perfectly in only 30 minutes! Will defenitly make this time and time again. I finished it with a thin layer of Cool Whip and lemon zest curls.
Wonderful! I used 2 eggs in lieu of egg substitute. Also baked it in ramekins (crustless) in a water bath following the "all recipes" hints for cheesecakes (water bath, jiggle test, texture photo etc). Prior to serving, topped it with Blackberry preserves and fresh blackberries and served for brunch dessert. Will make again. Super easy and tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 212
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