Recipe
Low-Fat Lemon Cheesecake
Times
- Prep Time : 15 min
- Cook Time : 1 hour
- Ready Time : 1 hour, 15 min
Servings
Ingredients
- 3 (8-ounce) packages light cream cheese
- 1 cup light sour cream
- 1 1/2 cups sugar substitute, such as Splenda
- 3 eggs
- 1 large lemon, zest and juice
- 1 tablespoon pure vanilla extract
- Pinch kosher salt
- 1 cup light whipped cream topping
- 1 to 2 lemons for garnish
Directions
Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray and set aside.
In the bowl of an electric mixer, cream together cream cheese and sour cream until smooth, about 2 minutes. Gradually add sugar substitute and mix well. Add eggs, one at a time, beating until each is fully incorporated. Add lemon zest, juice, vanilla extract, and salt and mix until just combined. Pour into prepared pan and bake 1 hour to 1 hour 15 minutes or until center is almost set but still slightly jiggly. Let cool completely. Transfer to refrigerator and let set overnight.
Serve slices with a dollop of whipped topping and additional lemon zest.
As seen in Joy of Kosher with Jamie Geller Magazine (Summer 2012) – Subscribe Now.
Nutrients
Servings Per Recipe: 10
Amount Per Serving
- Calories: 196
- Total Fat: 13.7g
- Cholesterol: 91mg
- Sodium: 373mg
- Total Carbs: 14g
- Dietary Fiber: 7.4g
- Protein: 9.7g
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This was eventually wonderful. We eat as low carb we can. When we substituted 1.5 cups of Splenda the cheesecake was crumbly.
My rabbi is a gourmet cook so we mixed the Splenda with just enough water to make a smooth paste and then added it. Also we baked it in an 8 in springform pan to make it higher and used a water bath – never did that before.
To make a water bath, put a sheet of aluminum foil under and up the sides of the springform pan and then put it in a larger baking container such as a 9×14 pan. Put about an inch of water in the container and bake normally. If I remember right we started with an hour of cooking and kept checking with a toothpick until it came out clean. Ovens vary so you can’t have an absolute time for this recipe.
We had this next batch for Shabbos and it was a delight, Now I am using Murray Sugar Free Shortbread cookies (OUd) to make a low carb crust. Just crush the package of cookies, add some melted butter to make the crumbs mush together and spread it on the bottom of the pan. You have a delicious low carb crust.
Today i am cooking two more without lemon and adding raspberry compote on top with fresh raspberries strawberry compote with Splenda sweetened strawberries.
Thank you so much for getting me started on cheesecakes, at 69 I am still learning to cook something I’ve never done before, Bracha Sarah