Fresh Lemon Cheesecake Recipe

Name: Fresh Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup Honey Maid Graham Crumbs; 2 cups low fat cottage cheese; 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened; 1/2 cup plain nonfat yogurt; 1/3 cup granulated sugar substitute, divided; 2 Tbsp. corn starch; 2 tsp. vanilla; 2 Tbsp. lemon zest, divided; 1/3 cup fresh lemon juice, divided Safeway 4 ct For $5.00 thru 02/09; 3 whole eggs, divided; 1 egg white; 1 Tbsp. non-hydrogenated margarine, cut up

Servings: persons

1/4 cup Honey Maid Graham Crumbs
2 cups low fat cottage cheese
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1/2 cup plain nonfat yogurt
1/3 cup granulated sugar substitute, divided
2 Tbsp. corn starch
2 tsp. vanilla
2 Tbsp. lemon zest, divided
1/3 cup fresh lemon juice, divided Safeway 4 ct For $5.00 thru 02/09
3 whole eggs, divided
1 egg white
1 Tbsp. non-hydrogenated margarine, cut up

1
Heat oven to 325 degrees F.
2
Sprinkle crumbs onto bottom of 9-inch springform pan.
3
Beat cottage cheese in large bowl with mixer until smooth.
4
Add cream cheese spread, yogurt, 2 Tbsp.
5
sugar substitute, corn starch and vanilla; beat until well blended.
6
Beat in 1 Tbsp.
7
each lemon zest and juice.
8
Add 1 whole egg and egg white, 1 at a time, mixing on low speed after each just until blended.
9
Pour over crumbs.
10
Bake 40 to 45 min.
11
or until centre is almost set.
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Refrigerate cheesecake 4 hours.
14
Meanwhile, mix remaining zest, lemon juice, whole eggs and remaining sugar substitute in small saucepan; cook on medium-low heat 5 min.
15
or until heated through, whisking constantly.
16
Gradually add margarine, cooking after each addition until melted, stirring constantly.
17
Cook 1 min.
18
or until thickened.
19
Cool.
20
Refrigerate until ready to use.
21
Pour lemon curd over cheesecake just before serving.

713

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup Honey Maid Graham Crumbs, 2 cups low fat cottage cheese, 1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened, 1/2 cup plain nonfat yogurt, and more.

Yes, Fresh 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.

That's it — enjoy your meal!

Fresh Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions