Lemony Cheese Cake
A light and tangy lemon-flavored cheesecake with a crispy vanilla wafer crust, perfect for summer gatherings and those who enjoy creamy, citrusy desserts.
Ingredients
- 1 1/2 cups vanilla wafers
- 1/2 teaspoon ground cinnamon ⓘ
- 3 tablespoons margarine, melted ⓘ
- 2 envelopes unflavored gelatin ⓘ
- 1 cup cold water ⓘ
- 1 (15 oz.) nonfat Ricotta cheese ⓘ
- 4 oz. light Philadelphia Neufchatel cheese ⓘ
- 1 (8 oz.) plain nonfat yogurt ⓘ
- 1 tub lemonade Crystal Light drink mix ⓘ
- 1 teaspoon vanilla ⓘ
Instructions
- Crush the vanilla wafers into fine crumbs.
- Mix the cookie crumbs, ground cinnamon, and melted margarine in a small bowl until well combined.
- Press the mixture into the bottom and about 1 1/2 to 2 inches up the sides of an 8-inch spring-form pan.
- Refrigerate the crust until firm before filling.
Tips & Substitutions
For a tangier flavor, consider adding a bit of lemon zest along with the lemonade drink mix. You can substitute the nonfat Ricotta cheese with low-fat cottage cheese for a different texture. If you want a sweeter dessert, add a few tablespoons of sugar to the crust mixture. Make sure to press the crust firmly to avoid it crumbling when sliced.
Serving Suggestions
This Lemony Cheese Cake pairs beautifully with a fresh fruit garnish, such as berries or sliced kiwi, for a vibrant presentation. Consider serving it alongside a refreshing drink like Creamy Pineapple-Coconut Punch for a delightful summer dessert experience. A dollop of whipped cream on top can also enhance its creamy texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the crust's texture, it's best to slice and serve directly from the spring-form pan rather than transferring to another dish. The cheesecake can be enjoyed cold, but allowing it to sit at room temperature for a few minutes will enhance the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Lemony Cheese Cake contains roughly 759 calories, with 9g protein, 56g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 480mg per serving (21% of the Daily Value).
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 use a different type of cheese in this recipe?
Yes, you can substitute the nonfat Ricotta cheese with low-fat cream cheese or Greek yogurt for a creamier texture. Just be aware that this might alter the flavor slightly, so taste as you mix to achieve your desired balance.
How long should I refrigerate the crust before adding the filling?
It's best to refrigerate the crust for at least 30 minutes to ensure it sets properly. This will help it hold its shape when you pour in the filling and prevent it from becoming soggy.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made up to two days in advance. Just keep it covered in the refrigerator until you're ready to serve. It actually tastes better after chilling, as the flavors have more time to meld together.
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).