Joanne's Almost Fat-free Lemon Cheesecake Recipe

Name: Joanne's Almost Fat-free Lemon Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice; 1/4 cup unsalted butter, melted; 3 (8-ounce) packages fat-free cream cheese; 1 cup fat-free sour cream; 2 cups sugar or sugar substitute (recommended: Splenda); 3 large eggs or 3/4 cup egg substitute; 2 teaspoons lemon zest; 2 tablespoons lemon juice; 1 1/2 teaspoons lemon zest; 6 tablespoons lemon juice; 1 large egg, plus 1 large egg yolk; 1/2 cup sugar or sugar substitute (recommended: Splenda); 2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute

Servings: persons

Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute

1
Make crust: Preheat oven to 325 degrees F.
2
Lightly spray a (9-inch) springform pan with cooking spray.
3
Mix crumbs and melted butter in a bowl.
4
Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
5
Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
6
Cool on rack.
7
Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
8
Gradually beat in sugar or sugar substitute.
9
Beat in eggs, 1 at a time, just until incorporated.
10
Beat in zest and juice.
11
Pour into crust.
12
Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly.
13
(Do not overbake, as it will firm as it cools).
14
Let cool completely.
15
Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water.
16
Whisk until hot and frothy, about 5 minutes.
17
Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
18
Remove from heat and cool for 30 minutes.
19
Run a thin blade around the edge of the springform pan and remove sides.
20
Transfer to a serving plate.
21
Spread lemon curd over top.
22
Let stand at room temperature for 30 minutes.
23
Garnish with raspberries and zest, if desired.
24
Cool cheesecake in refrigerator several hours or overnight before serving.

1463

kcal

Calories

Fat

149

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 14 ingredients. The key ingredients include: Cooking spray, 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice, 1/4 cup unsalted butter, melted, 3 (8-ounce) packages fat-free cream cheese, and more.

Yes, Joanne's Almost Fat-free 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!

Joanne's Almost Fat-free Lemon Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions