Lemon Cheesecake Recipe
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Lemon Cheesecake

By: Rebekah 
"This is very good. You can't even tell it is made with low-fat ingredients."

This Kitchen Approved Recipe has an average star rating of 4.5 Rate/Review | Read Reviews (32)

What to Drink?
Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch pie
 

Ingredients

  • 1 (9 inch) reduced fat graham cracker pie crust
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 1 1/2 tablespoons all-purpose flour
  • 2 1/2 tablespoons lemon juice
  • 1/2 cup egg substitute
  • 1 (8 ounce) container nonfat lemon yogurt

Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
  3. Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 379 | Total Fat: 23.6g | Cholesterol: 62mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jul. 30, 2007 by cookiequeen   view full review
Great recipe. I wish I read reviews first because I think it would of been better if I added...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Jun. 7, 2003 by CATHIR   view full review
I have made this cheesecake four times since finding the recipe last month, and am constantly...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 18, 2007 by Steph   view full review
Unbelievable! This cheesecake is SO good. It reminds me of the lemon cheesecake I used to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 15, 2008 by Linnsie   view full review
This recipe turned out great, with my own modifications. I made the graham cracker crust from...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Apr. 17, 2003 by domesticbliss Supporting Member (Click to learn more about Supporting Membership)  view full review
Very tasty and easy. I made it for Easter. I used 2 eggs instead of egg sub., and custard...
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed on Mar. 22, 2008 by GuineaPigGirl   view full review
Absolutly wonderful! I made a few revisions as did others, I couldn't find lemon yogurt so I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Dec. 29, 2006 by Annie   view full review
Wonderful! I used 2 eggs in lieu of egg substitute. Also baked it in ramekins (crustless) in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on May 10, 2007 by Liz   view full review
My family loved this recipe. It's really easy and, if you want to change the flavor, you can...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Jan. 26, 2009 by Nette Supporting Member (Click to learn more about Supporting Membership)  view full review
Excellent with modifications. I made a crust out of graham crackers and butter, adding in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed on Aug. 2, 2011 by mominml   view full review
Excellent, creamy cheesecake. The lemon flavor is perfect! Just to enhance the lemon flavor...

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