I didn't necessarily want a low-fat lemon cheesecake, but rather a recipee to work with. Based on reviews I came up with this:
CRUST: 8 graham crackers, 1 tblspn melted butter, 2-3 tblspn white sugar (taste for desired sweetness). Lightly spray spring pan w/butter flavored Pam, add crust mixture and toast in oven just until light brown, 3-5 min. (NOTE: Don't use any other flavor pam as it will absorb into the crumbs and give it an odd flavor).
FILLING: I used regular cream cheese, 2 eggs instead of substitue, 1 tspn vanilla, dbl REAL lemon juice, 2-3 tablspn lemon zest, 1 greek oiks lemon meringue container. I think greek yogurt compliments the cream cheese texture better. Have cream cheese at room temp or throw in microwave 40 seconds.
1. cream the cream cheese and sugar.
2. Blend in yogurt, lemon juice/zest and 1 tspn vanilla extract
3. Blend eggs, one at a time, just until incorporated.
4. Blend in flour.
5. Pour into pie crust and tap pan on counter to losen any air bubbles.
BAKING: Bake with water bath method (wrap bottom of spring pan with foil - I double it. Place in center of pan with about 1/2 inch to inch of water). I think this way is best, as when I put the pan of water a rack under the pie it seems to crack. I use a knife for doneness as a topping goes on this anyway.
FINISHING: Sour Cream topping: 1/2 cup sour cream, 1-2 tspn sugar, real lemon juice, lemon zest. Taste as you go for desired sweetness/touch of lemon flavor.
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I didn't necessarily want a low-fat lemon cheesecake, but rather a recipee to work with. ...