Lo-Cal Lemon Cheesecake
A light and tangy lemon cheesecake with a smooth cottage cheese filling, accented by subtle spices and a graham cracker crust, perfect for a refreshing dessert option.
Ingredients
Instructions
- Combine gelatin and 1/2 cup sugar in a medium saucepan.
- Beat egg yolks with 1 cup milk and add to the gelatin mixture.
- Stir over low heat until the gelatin dissolves, about 5 minutes.
- Add remaining 1/2 cup milk, lemon juice, and lemon peel.
- Beat cottage cheese until smooth. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
- Beat egg whites until soft peaks form.
- Gradually add remaining 1/4 cup sugar and beat until stiff.
- Fold in the cheese mixture.
- Mix graham cracker crumbs, cinnamon, and nutmeg.
- Sprinkle the crumb mixture on top of the cheesecake.
- Chill for at least 3 hours before serving.
Tips & Substitutions
For a smoother texture, ensure the cottage cheese is blended until completely smooth before folding it into the gelatin mixture. If you prefer a sweeter cheesecake, you can substitute half of the sugar with a sugar alternative like stevia. To enhance the lemon flavor, consider adding a bit more lemon juice or zest. This cheesecake is a lighter option, similar to American recipes that focus on low-calorie ingredients.
Serving Suggestions
Serve the cheesecake with fresh berries or a dollop of light whipped cream for added flavor and texture. It pairs beautifully with Hidden Valley Sausage Stars for a delightful brunch spread. For an elegant presentation, consider garnishing with additional lemon zest or a citrusy sauce on the plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cheesecake is best served cold, so there's no need to reheat it. If you want to enjoy it later, simply slice out a portion and enjoy it chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Lo-Cal Lemon Cheesecake contains roughly 547 calories, with 9g protein, 119g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (95% of the Daily Value), calcium (52% of the Daily Value), and iron (33% of the Daily Value), and a good source of protein and potassium. It also contributes 27g of dietary fiber toward your daily target.
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 regular milk instead of skim milk?
Yes, you can use regular milk if you prefer a creamier texture, though it will slightly increase the calorie count. Skim milk is recommended for a lower-calorie version, but whole or 2% milk can work well too.
How long should I chill the cheesecake before serving?
It's best to chill the cheesecake for at least 3 hours, allowing it to set properly. For optimal flavor and texture, consider chilling it overnight. This gives the flavors time to meld, resulting in a more delicious dessert.
Can I make this cheesecake without gelatin?
While gelatin helps to set the cheesecake, you can try using agar-agar as a vegetarian alternative. However, the texture may vary. If you prefer to avoid gelatin altogether, consider using a no-bake cheesecake recipe that employs cream cheese as a base.
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).