Best 2 Lemony Light Cheesecake Recipes

Lemon cheesecake is a delectable and refreshing dessert that bursts with vibrant citrus flavor. It's a perfect treat for any occasion, whether you're hosting a dinner party or simply craving a sweet indulgence. The combination of tangy lemon and creamy cheesecake creates a perfect balance of flavors that will tantalize your taste buds. With its light and airy texture, this cheesecake is the perfect dessert to end a meal or enjoy as an afternoon snack. So grab your apron and get ready to create a delightful and unforgettable lemony light cheesecake with this easy-to-follow recipe.

Check out the recipes below so you can choose the best recipe for yourself!

LIGHT LEMONY BERRY CHEESECAKE

Light Lemony Berry Cheesecake image

My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom.) This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.

Provided by Katie Lee Biegel

Categories dessert

Yield Serves 8

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
3/4 cup (60 g) whole-wheat graham cracker crumbs (sometimes I use amaretti cookies as a substitute)
2 cups (480 ml) light cottage cheese
1 (8-ounce/225-g) package light cream cheese
3 large eggs
3/4 cup (150 g) sugar, plus a little more for the berries
1 tablespoon grated lemon zest
1/4 cup (60 ml) fresh lemon juice
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
Sliced strawberries, raspberries, and blackberries

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

LEMONY LIGHT CHEESECAKE

Lemony Light Cheesecake image

Make and share this Lemony Light Cheesecake recipe from Food.com.

Provided by Lubie

Categories Cheesecake

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

15 reduced-fat creme-filled chocolate sandwich cookies (finely crushed)
2 tablespoons margarine or 2 tablespoons butter, melted
3 (8 ounce) packages light cream cheese
1 cup sugar
1 tablespoon flour
1 cup fat free egg substitute
1/4 cup lemon juice
1 teaspoon grated lemon, rind of

Steps:

Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
Crust: Combine cookies and butter.
Press mixture firmly in pan.
Chill while making filling.
Filling: Put cream cheese, sugar, and flour in a mixing bowl.
Use beater on speed 2 for 30 seconds.
Stop and scrape bowl.
Add egg substitute, lemon juice and lemon peel.
Stir on low speed for 30 seconds.
Stop and scrape bowl.
Turn to speed 2 and mix 15-30 seconds-- just until well blended.
Do not overbeat.
Pour filling in crust.
Place top oven rack in center of oven.
Place pan of hot water on bottom rack.
Place cheesecake on center rack.
Bake A 325 degrees F for 50-60 minutes or until its set when pan is jiggled.
Do not overbake.
Turn off oven; open door.
Let cheesecake stand in oven 30 minutes.
Remove from oven.
Cool completely on a wire rack away from drafts.
Cover and refrigerate for 6-8 hours before serving.
It can also be frozen for later use.

Tips:

Use a springform pan to make unmolding the cheesecake easier.
Line the bottom of the springform pan with parchment paper to prevent the cheesecake from sticking.
Make sure the cream cheese is at room temperature before mixing it with the other ingredients. This will help to ensure a smooth cheesecake.
Do not overmix the cheesecake batter. Overmixing can cause the cheesecake to be dense and crumbly.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will help to prevent the cheesecake from falling apart.

Conclusion:

This lemony light cheesecake is the perfect dessert for any occasion. It is light and refreshing, with a bright lemon flavor. The cheesecake is also easy to make, and it can be made ahead of time. If you are looking for a delicious and easy cheesecake recipe, this is the one for you!

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