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Low Calorie Lemon Cheesecake

Ingredients
  Unflavored gelatin 2 Tablespoon (2 Envelopes)
  Sugar 3⁄4 Cup (12 tbs)
  Eggs 2 Small, separated
  Skimmed milk 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 1⁄2 Tablespoon
  Lemon peel 1 1⁄2 Teaspoon, grated
  Low fat creamed cottage cheese 3 Cup (48 tbs)
  Graham cracker crumbs 1⁄3 Cup (5.33 tbs)
  Ground cinnamon 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
Directions

MAKING
1. In a medium saucepan, mix together gelatin and 1/2 cup of sugar.
2. In another bowl, beat egg yolks with 1 cup of milk; add to the gelatine mixture and blend well.
3. Heat pan over low heat; stir and heat for about 5 minutes until gelatine dissolves.
4. Stir in remaining 1/2 cup of milk, lemon juice and peel.
5. In another large bowl, beat cottage cheese with an electric mixer until cheese is smooth.

FINALISING
6. Chill mixture in freezer; occasionally stir and refreeze until mixture mounds slightly when dropped from a spoon.
7. In another large bowl, beat egg whites with an electric mixer until soft peaks are formed.
8. Gradually add remaining ΒΌ cup sugar and beat stiff peaks are formed; add to the cheese mixture and fold in to mix.
9. Into a 9-inch springform, pour the mixture.
10. Mix crumbs, cinnamon and nutmeg; sprinkle on top of cake.
11. Chill in freezer for about 3 hours until firm.

SERVING
12. Cut Lo Cal Lemon Cheesecake into triangles and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Mixing
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet, Healthy
Cook Time: 
30 Minutes
Servings: 
8

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