This here was developed cause I love cheesecake but I’m the only one in my house who does. So now I don’t feel as guilty when I eat the whole thing.
Not many people think low-fat when it comes to Shavuot, but this Low-Fat Lemon Cheesecake will change your mind. With 10 servings per recipe and only 196 calories per serving this cheesecake has the delicious taste of tart lemon and a great creamy texture.
Low-Fat Lemon Cheesecake
Servings
10 Servings
Ingredients
- 3 8-ounce packages light cream cheese
- 1 cup light sour cream
- 1½ 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
Instructions
- 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.
The picture looks like it has a crust. But, the recipe does not. will this work well without a crust.
The picture looks like it has a crust. But, the recipe has no crust. Does this work well without a crust?
There is no crust, it is best without it
I enjoy your recipes but I find your sweet tooth way too strong. Please also offer both healthier sweet alternatives to sugar and artificial sweeteners and reduce the amounts.
Specifically, please give agave advice as substitute for granular sweetener in baked goods.
Hello Jamie,
first toda raba for the excellent recipe I was able to watch on the Youtube channel – as well as the Aliyah video you did (Joy of Aliyah and Joy of Israel) hope to see more of those 🙂
I’m pretty new in Kosher cooking but since I learn to obey the Dietary law of Torah I really enjoy seeing that we can do so much by respecting those principles.
I had a basic question related to cheesecake. Most of the recipe I found so far involve some kind of gelatine (mostly pork based – although I learned that there are also gelatine beef based I’m a little bit suspicious about them)
Being new to Kosher cuisine, are there some kosher substitute to gelatine? What’s your opinion on agar-agar?
Have an excellent day ahead.
May you and your family be much blessed.
Joël
—————–
Joël M. Peeters
(Davao City, Philippines)
Yay Yay Yay Eli! I am so happy!!! I am kind of obsessed with lemon I add it to so many things sweet and savory, raw and roasted for that burst of brightness and freshness!
I used regular sugar for this recipe and it was absolutely delicious! I am VERY particular with my cheesecakes and this one came out perfect , consistency was light and fluffy, (while still being cheesy) and that light lemon flavor made it taste so fresh! this is now my favorite cheesecake, sure to be repeated!
oh for sure a pie crust would work – enJOY!
Can this lemon cheesecake be made in a pir crust as a pie or does it have to be made in a spring form pan?
With full fat and sucralose, it’s perfect for diabetics, too.
WOW!!!!!!!!!!! You are so inspiring! Thank you, thank you, thank you and thank your Rabbi for all of the tips for making this low carb. SO appreciate you sharing all the wonderful tips, tricks and adjustments!
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
thanks for sharing!!!
Some of us diabetics use Splenda to keep from spiking our blood sugar. We low carb and while this has more carbs than I would like, you sometimes treat yourself on Shabbos.
If you drink soda and want to stay away from Splenda which is aspartame, drink Diet Rite Cola, perfectly kosher and the only diet soda we can find that has NO aspartame.
This recipe was calculated using splenda which has about 1 gram of fiber per teaspoon, that is where the fiber comes from.
Splenda is an artificial sweetener which is harmful for the body. As a matter of fact regular sugar is healthier and more safe. I wish more people would realize the consumption of artificial sweeteners including aspartame, Splenda, equal, diet coke, etc. can do damage to the brain and body. There are better alternatives to sugar which include agave nectar, stevia, and raw honey (which should not be heated or used in baking)
As a diabetic, I depend on sucralose when I bake my own desserts. I prefer it to taking medications for diabetes. So far, I’m the healthiest diabetic my gp and endocrinologist have ever known.
Where did the 7+ grams of fiber come from- is there a fiber one crust?
I made this in the full fat version with sugar instead of Splenda & it was heavenly! I will definitely be making this again. This recipe is suitable for those on a gluten free diet.