Dukan Lemon Cheesecake – a delicious recipe with eggs, cream cheese, drops sweetener, cornstarch, sugar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees Celsius.
2
In a bowl, beat the egg whites to stiff peaks.
3
In another bowl, beat the egg yolks with the cheese, yogurt, sweetener, cornstarch, sugar, vanilla, lemon zest, and lemon juice. Mix well.
4
Add the beaten egg whites by folding them in carefully with a spatula.
5
Line a cake pan with parchment paper and pour in the batter.
6
Bake the cheesecake for approximately 25 to 30 minutes, until the surface is lightly golden.
7
Remove the cake from the oven, let it cool for 30 minutes, and then remove it from the pan, place it on a serving platter and let it cool completely.
8
Serve the cheesecake cold with a dollop of soft cheese (sweetened with two drops of sweetener) and sprinkled with cinnamon.
328
kcal
Calories
27
g
Fat
11
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 eggs separated, 9/16 pound low-fat soft cheese such as cream cheese or cottage cheese, 3 1/3 tablespoons plain low-fat yogurt unsweetened, 20 drops sweetener, and more.
Yes, Dukan Lemon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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