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Creamy Lemon Lime Cheesecake

Diet.Chef's picture
Ingredients
For crust
  Low fat graham cracker crumbs 1 Cup (16 tbs) (About 8 Crackers)
  Grated lemon peel 2 Teaspoon
For filling
  1/3-less-fat cream cheese 16 Ounce
  Fat free cream cheese 8 Ounce
  Firm silken tofu 24 2⁄3 Ounce (2 Packages, 12.3 Ounces Each)
  Sugar 3⁄4 Cup (12 tbs)
  Reduced fat sour cream 1⁄2 Cup (8 tbs)
  Liquid egg substitute 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Lime juice 1⁄4 Cup (4 tbs)
  Grated lemon peel 1 Tablespoon
  Grated lime peel 2 Teaspoon
Directions

To make the crust: Preheat the oven to 325°F.
Lightly coat a 10" springform pan with cooking spray.
In a medium bowl, combine the graham cracker crumbs and lemon peel.
Press the crust evenly into the bottom of the prepared pan.
To make the filling: In a food processor, combine the cream cheeses, tofu, sugar, and sour cream.
Pulse for 1 to 2 minutes, or until smooth.
Add the egg substitute, lemon juice, lime juice, lemon peel, and lime peel.
Pulse until smooth.
Pour the cheese mixture over the crust and smooth the top.
Bake for 55 minutes.
Turn off the oven and leave the cheesecake in the oven for 20 minutes, or until the center seems firm to the touch.
Cool on a rack for 1 hour.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Lemon
Preparation Time: 
20 Minutes
Cook Time: 
60 Minutes
Ready In: 
80 Minutes
Servings: 
4

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