Creamy Lemon Cheesecake

Adapted from

  • Crust:
  • 1 1/2 cups low-fat graham cracker crumbs
  • 1/4 cup margarine, softened
  • 3 tbsps granulated sugar
  • Filling:
  • 24 ozs fat-free cream cheese, softened
  • 3/4 cup granulated sugar
  • 15 ozs fat-free cottage cheese
  • 4 whole eggs
  • 2 tbsps lemon peel, grated
  • 1 tsp pure vanilla extract
  • 1/2 tsp lemon extract
Creamy Lemon Cheesecake
To prepare crust, combine crumbs, margarine, and three tablespoons sugar in a mixing bowl. Press mixture firmly onto bottom and half inch up sides of a 9" pie springform pan. Bake at 375 oven for ten minutes or until edges are brown. Cool on rack before filling. Meanwhile, to prepare filling, combine cream cheese, remaining sugar, and cottage cheese until smooth in a mixing bowl. Add eggs, lemon peel, vanilla extract, and lemon extract. Mix until combined. Pour filling into pre-baked crust. Bake at 325 for one hour and 15 minutes, or until center is set. Cool. Chill overnight before serving.
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Posted: 7/26/2018
Desserts
Rated by 0 users (0.00)
WW Points* : 5.22
12 servings
Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 240
Calories from Fat 48 (20%)
% Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Trans Fat 1g
Cholesterol 62g 21%
Sodium 591mg 25%
Potassium 23mg 8%
Total Carbohydrate17g 6%
Dietary Fiber 0g 0%
Sugars 22g
Protein 15g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.