JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)
Saw Paula make this today and it looked scrumptious. Lemon cheesecake is spread with a lemon curd after baking. If you want, you can purchase the lemon curd. Imagine that - Paula making anything fat free. Sugar can be substituted for Splenda, if desired. Can't wait to try this.
Provided by Marie
Categories Cheesecake
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°.
- Lightly spray a 9" springform pan with cooking spray.
- Mix crumbs and melted butter in a bowl.
- Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
- Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
- Cool on rack.
- Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
- Gradually beat in Splenda.
- Beat in eggs, 1 at a time, just until incorporated.
- Beat in zest and juice.
- Pour into crust.
- Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
- Let cool completely.
- Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
- Whisk until hot and frothy, about 5 minutes.
- Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
- Remove from heat and cool for 30 minutes.
- Run a thin blade around the edge of the springform pan and remove sides.
- Transfer to a serving plate.
- Spread lemon curd over top.
- Let stand at room temperature for 30 minutes.
- Garnish with raspberries, if desired.
- Cool cheesecake in refrigerator several hours or overnight before serving.
- Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
matthew gordon
gordon.matthew54@yahoo.comThis cheesecake is a bit too tangy for my taste, but I think it would be perfect for someone who loves lemon desserts.
Chantale Jordaan
jordaanc69@yahoo.comI'm not usually a fan of cheesecake, but this one is amazing. The lemon flavor is so refreshing and the crust is perfect.
WANDERA FRANCIS
f.w@yahoo.comThis cheesecake is so good, I could eat it every day.
Sp Pallob
sp_pallob@hotmail.frI've made this cheesecake several times and it always turns out perfectly. It's a great recipe to have on hand for when you need a quick and easy dessert.
Ashley Nicole
ashley.nicole79@hotmail.comThis cheesecake is the perfect dessert for any occasion. It's light and refreshing, but still rich and satisfying.
Nkosana Baloyi
n@hotmail.comI made this cheesecake for a special occasion and it was a huge hit. Everyone raved about how delicious it was.
SpeedTracker 95
95s1@hotmail.comThis cheesecake is a bit time-consuming to make, but it's worth the effort. It's so delicious and everyone will love it.
Nal Jas
nalj@yahoo.comI'm not a huge fan of lemon desserts, but this cheesecake changed my mind. It's the perfect balance of sweet and tart.
Sandy Williamson
s-w@yahoo.comThis cheesecake is amazing! The lemon flavor is so refreshing and the texture is so smooth and creamy. I can't believe it's almost fat-free.
Arslan Prince
aprince29@hotmail.comYum!
William Wheeler
wheeler_william@gmail.comThis cheesecake is a keeper! I'll definitely be adding it to my regular dessert rotation.
Sandip nepali
s99@gmail.comI've tried several different lemon cheesecake recipes, but this one is by far the best. The crust is the perfect combination of buttery and flaky, and the filling is creamy and tangy.
Hamzii Hamzii
h_hamzii@hotmail.comThis cheesecake is so easy to make and it's always a crowd-pleaser. I love the combination of lemon and cream cheese.
Meer Asad Ali DJ
djm0@hotmail.frI made this cheesecake for a party and it was a huge success. Everyone loved it! I'll definitely be making it again.
Danushka Danushka
danushka-d23@hotmail.comThis cheesecake is a great way to use up leftover lemons. It's also a perfect dessert for summer, as it's light and refreshing.
Marqus Bhatti
marqus_bhatti56@hotmail.co.ukI love this recipe! It's so easy to follow and the cheesecake always turns out perfectly. I've even started experimenting with different flavors, like chocolate and strawberry.
Dhananjay Singh
s_d@hotmail.frThis is the best cheesecake I've ever had! The lemon flavor is perfectly balanced and the texture is so light and fluffy. I will definitely be making this again.
Datemere Stephanie
datemere100@yahoo.comI've made this cheesecake several times and it's always a hit. The crust is buttery and flaky, the filling is creamy and tangy, and the topping is the perfect finishing touch.
Wasif Shakeel
wasifshakeel57@gmail.comThis cheesecake is a delightful treat! The lemon flavor is so refreshing and the texture is so smooth and creamy. I love that it's almost fat-free, so I can indulge without feeling guilty.