Megaheart Logo Banner

Lemon Cheesecake        Print Version
© Copyrighted 2006
Requires Springform Pan

If you like cheesecake, this one will get you up and running. Easy to make, tasty as the real thing but much lower in sodium and fat. Great to serve at parties. You can also make this without the crust and cut calories down to about 167 per serving.

Serves 14

Nutritional Information
Sodium Per Recipe: 856.7 mg Sodium Per Serving: 61.2 mg

Per Serving:

Calories: 190.7
Protein: 8.838 g
Carbohydrate: 24.9
Dietary Fiber: 1.012 g
Total Sugars: 17.7 g
Total Fat: 6.751 g
Saturated Fat: 2.394 g
Monounsaturated Fat: 2.314 g Polyunsaturated Fat: 1.529 g
Cholesterol: 56.2 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .255 g
Total Omega-6 FA: 0 g
Potassium: 148.3 mg
Sodium: 61.2 mg
Vitamin K: 1.881 mcg
Folic Acid: 1.719 mcg

Per Serving without graham cracker crust:

Calories: 150.3
Protein: 8.207 g
Carbohydrate: 18 g
Dietary Fiber: .514 g
Total Sugars: 14.5 g
Total Fat: 5.418 g
Saturated Fat: 2.291 g
Monounsaturated Fat: 1.568 g
Polyunsaturated Fat: 1.124 g
Cholesterol: 56.2 mg
Trans Fatty Acids: 0 g
Total Omega-3 FA: .138 g
Total Omega-6 FA: 0 g
Potassium: 102.9 mg
Sodium: 60.1 mg
Vitamin K: .278 mcg
Folic Acid: 0 mcg

Ingredients

  • 1 1/2 cups homemade graham cracker crumbs (15.3 mg)
  • 1 cup or 8-ounces firm tofu* (35 mg)
  • 2 cups of fat free no-salt ricotta cheese* (192 mg)
  • 1 cup granulated sugar or Splenda (trace)
  • 2 level tablespoons cornstarch (1.26 mg)
  • 2 to 3 level tablespoons grated lemon peel (.72 mg)
  • teaspoon vanilla extract (.189 mg)
  • 3 large organic eggs (189 mg)
  • Topping

    Choice of Light/Low Fat sour cream, and berry glaze.

    Make your homemade graham crackers from our Homemade Graham Cracker recipe. Crumble about 6 to 8 of the crackers in a food processor with a steel blade. Add the sugar or Splenda and mix together well using a wooden spoon.

    Spread the cracker crumbs across the bottom of a 9" springform pan evenly. Press down. Spray the crackers and the sides of the pan with a very light coating of oil.

    Preheat your oven to 300° F.

    Using a double-blade beater, beat together the tofu, ricotta, sugar, lemon peel and vanilla extract. Continue beating adding the eggs one at a time. When mix is fluffy, pour over the cracker crumbs in the springform pan. Smooth the top.

    Bake for 1-hour plus about 10-minutes or until center is lightly firm to the touch.

    Let cool for about an hour. Spread sour cream or your glaze over the top and chill in the refrigerator for about 4 hours before serving.


*Available at special stores like Whole Foods. Whole Foods sells Calabro fat free ricotta. Calabro is distributed nationally through Whole Foods and other stores.