Low Fat Lemon Cheesecake
Indulge guilt-free with this irresistibly creamy Low Fat Lemon Cheesecake, a lighter twist on the classic dessert that doesn’t compromise on flavor. Featuring a buttery graham cracker crust and a luscious filling made with fat-free cream cheese, Greek yogurt, fresh lemon juice, and zest, this cheesecake boasts a tangy brightness that will elevate any occasion. Carefully baked to perfection, its velvety texture pairs beautifully with its zesty citrus notes, while keeping sugar and fat content in check. Ideal for health-conscious dessert lovers and those seeking a refreshing treat, this easy-to-follow recipe promises a stunning, crowd-pleasing dessert that’s perfect for spring gatherings, summer evenings, or anytime you want a taste of sunshine. Serve chilled, garnished with a touch of lemon zest, for a slice of pure bliss.
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Recipe Information
Ingredients
- 150 grams Low-fat graham crackers
- 40 grams Unsalted butter
- 450 grams Fat-free cream cheese
- 200 grams Fat-free Greek yogurt
- 60 milliliters Lemon juice
- 2 tablespoons Lemon zest
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 2 tablespoons Cornstarch
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 325°F (160°C).
Line the bottom of a 9-inch (23 cm) springform pan with parchment paper and lightly grease the sides with a little butter.
Crush the graham crackers in a food processor until finely ground. Add melted butter and pulse until the mixture resembles wet sand.
Press the graham cracker mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, beat the fat-free cream cheese with the granulated sugar until smooth and well combined.
Add the Greek yogurt, lemon juice, lemon zest, vanilla extract, cornstarch, and salt. Mix until everything is thoroughly combined, scraping down the sides of the bowl as necessary.
Add the eggs one at a time, mixing on low speed after each addition just until blended. Do not overbeat the mixture.
Pour the cream cheese mixture over the prepared crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 60 minutes or until the center is set and the edges are slightly golden.
Turn off the oven and leave the cheesecake in with the door slightly open for about 30 minutes to let it cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, remove the cheesecake from the springform pan and garnish with additional lemon zest if desired.
Nutrition Facts
Calories |
2111 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 280.3 g | 102% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 165.4 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1088 mg | 84% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2376 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
