Best Lemony Light Cheesecake Recipes

LIGHT LEMONY BERRY CHEESECAKE

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

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.