Luscious Low Fat Lemon Cheesecake – a delicious recipe with ricotta cheese, butter, Splenda sugar substitute, flour, baking powder, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 300 degrees.
2
Let butter and cheese stand at room temperature for about 30 minutes.
3
Grease and lightly flour a 9 inch springform pan.
4
Beat Splenda and butter together until light and fluffy.
5
Beat in ricotta, flour, baking powder, and vanilla until combined.
6
Stir in Egg Beaters and lemon zest until just incorporated.
7
Pour into prepared pan.
8
Bake for 40 minutes.
9
Turn oven off and let cheescake remain in oven for 1 hour.
10
Remove cheesecake from oven and cool on a wire rack for 15 minutes.
11
Using a sharp knife, loosen cheesecake from sides of pan, and cool for an additional 30 minutes.
12
Remove sides of pan, and allow cheescake to cool completely.
13
Cover, and refrigerate for at least 4 hours.
732
kcal
Calories
49
g
Fat
42
g
Carbs
32
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 8 ingredients. The key ingredients include: 2 lbs fat-free ricotta cheese, ⅓ cup butter, 6 tablespoons Splenda sugar substitute, ⅓ cup all-purpose flour, and more.
Yes, Luscious Low Fat 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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