Lightened Lemon Cheesecake

Course : Cheesecakes
Serves: 12
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1 cup graham cracker crumbs -- (20)
2 tablespoons margarine
2 cups nonfat cottage cheese
8 ounces nonfat cream cheese
1/4 cup flour
4 large egg whites
1 cup sugar
1 tablespoon lemon juice
1 tablespoon grated lemon rind
3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon grated lemon zest
1 tablespoon oil
1 tablespoon butter
1 tablespoon fresh lemon juice

Preparation / Directions:

Preheat oven to 325 oF. To prepare crust: Spray an 8" springform pan with vegetable oil cooking spray. In food processor, combine crumbs and margarine. Remove crumb mixture and place in pan, pressing firmly into bottom and up sides of pan halfway. Chill 15 minutes. In food processor, puree cottage cheese and cream cheese until smooth. Add flour, egg whites, sugar, lemon juice and rind. Pour into crust and place on baking sheet. Bake for 45 minutes. Meanwhile, to make crumb topping: Combine flour, sugar, lemon zest, oil, butter and lemon juice. Carefully sprinkle topping on cheesecake and bake for an additional 15 minutes. Let cheesecake stand 1 hour in oven with door slightly open. Remove pan to rack to cool completely. Gently loosen sides of cake and remove sides of pan. Serving provides: 3/4 fat, 1/4 pro, 1 bread, 115 cal.

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