Best 2 Lemony Light Cheesecake Recipes

Indulge in a delightful culinary journey with our Lemony Light Cheesecake, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the refreshing tang of lemon with the creamy richness of cheesecake, resulting in a masterpiece that is both light and satisfying. Our collection of recipes offers variations to suit every palate, from a classic New York-style cheesecake to a gluten-free and vegan option. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making this cheesecake the perfect choice for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

LIGHT LEMONY BERRY CHEESECAKE

Light Lemony Berry Cheesecake image

My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom.) This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.

Provided by Katie Lee Biegel

Categories dessert

Yield Serves 8

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute)
2 cups (480 ml) light cottage cheese
1 (8-ounce/225-g) package light cream cheese
3 large eggs
3/4 cup (150 g) sugar, plus a little more for the berries
1 tablespoon grated lemon zest
1/4 cup (60 ml) fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Sliced strawberries, raspberries, and blackberries

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

LEMONY LIGHT CHEESECAKE

Lemony Light Cheesecake image

Make and share this Lemony Light Cheesecake recipe from Food.com.

Provided by Lubie

Categories Cheesecake

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

15 reduced-fat creme-filled chocolate sandwich cookies (finely crushed)
2 tablespoons margarine or 2 tablespoons butter, melted
3 (8 ounce) packages light cream cheese
1 cup sugar
1 tablespoon flour
1 cup fat free egg substitute
1/4 cup lemon juice
1 teaspoon grated lemon, rind of

Steps:

Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
Crust: Combine cookies and butter.
Press mixture firmly in pan.
Chill while making filling.
Filling: Put cream cheese, sugar, and flour in a mixing bowl.
Use beater on speed 2 for 30 seconds.
Stop and scrape bowl.
Add egg substitute, lemon juice and lemon peel.
Stir on low speed for 30 seconds.
Stop and scrape bowl.
Turn to speed 2 and mix 15-30 seconds-- just until well blended.
Do not overbeat.
Pour filling in crust.
Place top oven rack in center of oven.
Place pan of hot water on bottom rack.
Place cheesecake on center rack.
Bake A 325 degrees F for 50-60 minutes or until its set when pan is jiggled.
Do not overbake.
Turn off oven; open door.
Let cheesecake stand in oven 30 minutes.
Remove from oven.
Cool completely on a wire rack away from drafts.
Cover and refrigerate for 6-8 hours before serving.
It can also be frozen for later use.

Tips:

Use full-fat cream cheese for a richer flavor and texture.
Make sure the cream cheese is at room temperature before you start mixing it. This will help it blend smoothly with the other ingredients.
Use fresh lemon juice for the best flavor. Bottled lemon juice can be used, but it will not have the same bright flavor.
Do not overbeat the cheesecake batter. Overbeating can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will help it to set properly.

Conclusion:

This Lemony Light Cheesecake is a delicious and refreshing dessert that is perfect for any occasion. It is light and fluffy, with a bright lemon flavor. The graham cracker crust adds a nice contrast to the creamy filling. This cheesecake is sure to be a hit with everyone who tries it!

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