Lovely Lemon Cheesecake
A light, tangy lemon cheesecake with a creamy texture, topped with cherry pie filling, perfect for a refreshing dessert that suits any occasion and diet-conscious eaters.
Ingredients
Instructions
- Spray an 8 or 9-inch spring-form pan or 9-inch pie plate lightly with Pam.
- Sprinkle sides and bottom with graham cracker crumbs.
- Completely dissolve gelatin in boiling water; pour into blender container.
- Add cottage cheese and cream cheese; cover.
- Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth.
- Pour mixture into a large bowl.
- Gently stir in Cool Whip lite.
- Pour into the prepared pan and smooth the top.
- Chill until set, about 4 hours.
- Remove the side of the pan.
- Top cheesecake with cherry pie filling.
Tips & Substitutions
To achieve an even creamier texture, ensure your cream cheese is at room temperature before blending. If you don't have graham crackers, crushed vanilla wafers can be a delightful substitute. For a citrus twist, consider adding a teaspoon of lemon zest to the mixture. This cheesecake can also be adapted to use other flavors of gelatin for variations, like orange or berry.
Serving Suggestions
Serve this lovely lemon cheesecake chilled, topped with a generous scoop of reduced calorie cherry pie filling. It pairs beautifully with fresh berries or a light fruit salad for a refreshing contrast. For a nice presentation, consider garnishing with a sprig of mint. This dessert is perfect for summer gatherings or holiday celebrations.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lovely Lemon Cheesecake contains roughly 284 calories, with 8g protein, 43g carbohydrates, and 10g fat. It is a good source of protein (16% of the Daily Value) and iron (10% 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 regular cream cheese instead of pasteurized?
Yes, you can use regular cream cheese, but be mindful that it will add more calories. Pasteurized cream cheese is often lighter, which helps maintain the cheesecake's texture. If you prefer a richer flavor, the regular variety will work just fine, just ensure it's softened for easier blending.
Is it possible to make this cheesecake dairy-free?
This recipe is very versatile, and you can adjust the sweetness by using a sugar substitute if desired.
How can I prevent the cheesecake from cracking?
To reduce the chance of cracking, make sure not to overmix the batter once the Cool Whip is added. Also, chilling the cheesecake slowly in the refrigerator instead of the freezer can prevent rapid temperature changes that cause cracks. A water bath during baking can also help maintain even heat distribution.
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).