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Recipe: Lemon cheesecake

Serves 8

Medically reviewed on May 7, 2018

Dietitian Tip

Lemon zest is full of essential oils that contribute lively flavor and aroma to this recipe. To get the zest, grate the lemon on a hand-held grater.

Ingredients

  • 2 tablespoons cold water
  • 1 envelope unflavored gelatin
  • 2 tablespoons lemon juice
  • 1/2 cup skim milk, heated almost to boiling
  • Egg substitute equivalent to 1 egg, or 2 egg whites
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups low-fat cottage cheese
  • Lemon zest

Directions

Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin.

Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cheese to blender container. Process on high speed until smooth.

Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.

Nutritional Analysis (per serving)

Serving Size1/8 of cake
Calories80
Carbohydrate9 g
Cholesterol3 mg
FiberTrace
Protein9 g
Sodium252 mg
Monounsaturated FatTrace
Saturated FatTrace
Total Fat1 g

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