Lemon Cheesecake(Delicious Low-Fat Dessert)
A light, tangy lemon cheesecake with a smooth, low-fat profile, topped with fresh strawberries and lemon slices, perfect for a refreshing dessert for health-conscious guests.
Ingredients
- 2 Tbsp. graham cracker crumbs ⓘ
- 1 (10 1/2 oz.) pkg. soft tofu, drained ⓘ
- 1 (8 oz.) pkg. light process cream cheese ⓘ
- 1 c. low-fat (1%) cottage cheese
- 1/2 c. sugar ⓘ
- 1/4 c. honey ⓘ
- 1 tsp. grated lemon rind ⓘ
- 2 Tbsp. lemon juice
- 1 tsp. lemon extract ⓘ
- 1 tsp. vanilla extract ⓘ
- 2 eggs
- 1 c. sliced fresh strawberries ⓘ
- 2 small lemons, thinly sliced
Instructions
- Coat a 9-inch spring-form pan with cooking spray; dust with graham cracker crumbs.
- Combine tofu, cream cheese, cottage cheese, sugar, honey, lemon rind, lemon juice, lemon extract, and vanilla extract in a blender or food processor; process until smooth.
- Add eggs one at a time; process until just blended.
- Pour the mixture into the prepared pan.
- Bake at 300°F (150°C) for 1 hour.
- Turn off the oven; cool the cheesecake in the oven for 1 hour.
- Cover and chill the cheesecake in the refrigerator.
- Remove sides of the pan when ready to serve; top with sliced strawberries and lemon slices.
Tips & Substitutions
For a creamier texture, ensure the tofu and cream cheese are at room temperature before blending. You can substitute honey with maple syrup for a different flavor profile, and feel free to use gluten-free graham cracker crumbs if desired. Adding a pinch of salt can enhance the sweetness. For a citrus twist, consider incorporating a bit of orange zest along with the lemon.
Serving Suggestions
This lemon cheesecake is delightful on its own but can be served with a dollop of whipped cream or a drizzle of berry sauce for added flavor. It pairs beautifully with sliced fresh strawberries and a light mint garnish. Consider serving alongside a light salad or a cup of herbal tea for a refreshing finish to a meal.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container. To reheat, let thaw in the fridge overnight and serve cold or at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Cheesecake(Delicious Low-Fat Dessert) contains roughly 138 calories, with 1g protein, 28g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake without tofu?
Yes, if you prefer not to use tofu, you can substitute it with an additional 8 oz. of light cream cheese. However, this might alter the texture slightly, making it richer but less firm. Be sure to adjust the baking time if necessary.
How can I make this cheesecake sweeter?
If you prefer a sweeter cheesecake, you can increase the sugar to 3/4 cup or add an additional tablespoon of honey. Taste the filling before baking to ensure it meets your sweetness preference. Additionally, topping with a sweet fruit sauce can enhance sweetness.
Is there a way to make this cheesecake dairy-free?
To make this cheesecake dairy-free, use a dairy-free cream cheese alternative in place of the light cream cheese and cottage cheese. Ensure that all other ingredients, including the graham cracker crumbs, are also dairy-free for a completely dairy-free dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).