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Healthy Cheesecake

This creamy dessert has a mild lemon flavor that offers a refreshing twist to the old-time favorite. —Jean Castle, Comer, Georgia
  • Total Time
    Prep: 35 min. Bake: 40 min. + chilling
  • Makes
    12 servings


  • 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 2 cups 2% cottage cheese
  • 1 cup reduced-fat plain yogurt
  • 4 ounces reduced-fat cream cheese
  • 3/4 cup sugar
  • 1/2 cup egg substitute
  • 3 tablespoons cake flour
  • 2 tablespoons lemon juice
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon vanilla extract


  • In a small bowl, combine the graham cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg substitute; beat on low speed just until blended. Stir in the flour, lemon juice, lemon zest and vanilla. Fold in cottage cheese mixture. Pour into crust.
  • Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts
1 slice: 197 calories, 5g fat (3g saturated fat), 18mg cholesterol, 284mg sodium, 29g carbohydrate (22g sugars, 0 fiber), 8g protein.

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