Skip to Content

Recipe: Lemon cheesecake

Serves 8

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.


  • 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


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
Carbohydrate9 g
Cholesterol3 mg
Protein9 g
Sodium252 mg
Monounsaturated FatTrace
Saturated FatTrace
Total Fat1 g

Last updated: May 6th, 2015

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use