Lemon Cheesecake

Lemon Cheesecake is a refreshing, creamy dessert that’s perfect for summer. Made with low-fat ingredients, this cheesecake delivers a smooth, rich texture with a bright citrusy flavor. It’s easy to prepare and makes a delightful treat for any occasion.

Essential Ingredients

To make this light and tangy lemon cheesecake, you’ll need:

• Reduced-Fat Graham Cracker Pie Crust: 1 (9-inch), providing a crunchy base.
• Cream Cheese: 2 (8-ounce) packages, for a smooth and creamy texture.
• White Sugar: 1/2 cup, to sweeten the filling.
• All-Purpose Flour: 1 1/2 tablespoons, helping to thicken the cheesecake.
• Egg Substitute: 1/2 cup, reducing cholesterol while maintaining structure.
• Lemon Juice: 2 1/2 tablespoons, adding bright citrus flavor.
• Nonfat Lemon Yogurt: 1 (8-ounce) container, for a light, tangy twist.

Preparation Steps

1. Preheat the Oven:

• Set the oven to 350°F (175°C) and place the pie crust on a baking sheet.

2. Make the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar with an electric mixer until smooth.
• Add flour and mix well.
• Beat in egg substitute and lemon juice until combined.
• Stir in lemon yogurt until fully incorporated.

3. Bake:

• Pour the cheesecake mixture into the crust.
• Bake for 50-60 minutes, until the filling is set.

4. Chill and Serve:

• Allow the cheesecake to cool at room temperature.
• Refrigerate for at least 4 hours before serving for the best texture.

Health Benefits

This lemon cheesecake is a lighter alternative to traditional cheesecake:

• Lower in fat: Uses low-fat cream cheese and nonfat yogurt for a healthier twist.
• Good source of protein: Provides 9g of protein per serving.
• Citrus benefits: Lemon juice adds vitamin C and helps enhance digestion.
• Less cholesterol: Egg substitute reduces cholesterol while maintaining the cheesecake’s structure.

Serving Suggestions

• Garnish with fresh lemon zest for an extra burst of citrus.
• Top with fresh berries like strawberries or blueberries for added sweetness.
• Drizzle with a light honey glaze for a touch of natural sweetness.
• Pair with a cup of herbal tea or coffee for a delightful treat.

Creative Variations

• Gluten-Free Version: Use a gluten-free graham cracker crust.
• Vegan Alternative: Replace cream cheese with dairy-free cream cheese and use a flax egg instead of an egg substitute.
• Extra Tangy Twist: Add an additional tablespoon of lemon juice and a pinch of lemon zest to intensify the flavor.
• Berry Swirl: Swirl in pureed raspberries or blueberries before baking for a fruity variation.

Storage Tips

• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Freeze individual slices for up to 2 months. Thaw in the refrigerator overnight before serving.
• Serving from Fridge: Let sit at room temperature for 10 minutes before serving for the best texture.

Pro Tips

• Use room temperature ingredients for a smoother filling.
• Avoid overmixing to prevent cracks in the cheesecake.
• Let the cheesecake cool gradually to prevent sinking.
• Chill for at least 4 hours to allow flavors to develop fully.

Frequently Asked Questions

Can I use regular eggs instead of egg substitute? Yes! Use 2 large eggs instead of the egg substitute.

How do I prevent my cheesecake from cracking? Avoid overbaking and let it cool gradually at room temperature before refrigerating.

Can I make this ahead of time? Yes! It tastes even better after chilling overnight, making it a perfect make-ahead dessert.

Enjoy your Lemon Cheesecake, a light, creamy, and citrusy delight for any occasion!

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