The best delicious Lemon Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lemon Cheesecake recipe today!
Hello my friends, this Lemon Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Lemon Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Lemon Cheesecake.
What Makes This Lemon Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lemon Cheesecake.
Ready to make this Lemon Cheesecake Recipe? Let’s do it!
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-CRUST-
Nonstick spray
1/4 c Graham cracker crumbs
2 tb Sugar
FILLING
1 c Sugar
2 pk (8-oz) nonfat
-Philadelphia-brand cream
-cheese
1 Container (8-oz) low-fat
-cream cheese
1 Egg
4 Egg whites
2 tb Lemon juice
1 ts Grated lemon rind
1 ts Vanilla extract
Here is a recipe for my favorite vlf cheesecake. It is from the Susan
Powter cookbook “Come On America, Let’s Eat.”
Spray pie pan with nostrick spray. To make crust, combine sugar and graham
cracker crumbs. Shake into pie pan, lightly covering sides and leaving a
thick layer of crumbs evenly on the bottom. To make filling, preheat oven
to 350 degrees. Beat sugar and cream cheeses together until creamy. Beat in
remaining ingredients. Pour into pie pan and bake for about 45 minutes
until set.
I omit the whole egg and use 5 egg whites instead. To me it tasted about
the same. I used a food processor to combine the filling ingredients to
make it easier.
I think it tastes best if chilled overnight. it taste great topped with
your favorite pie filling but is not necessasry.
Yields
1 Servings
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