Ingrédients pour Joanne's Almost Fat Free Lemon Cheesecake Paula Deen
- Cooking spray, as needed
- 1 1/4 cups fat free vanilla wafers, crushed
- 1 tablespoon unsalted butter, melted
- 2 (8 ounce) packages fat free cream cheese, softened
- 1 cup nonfat sour cream
- 3/4 cup Splenda granular
- 2 large eggs
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons lemon juice
- 1 large egg
- 1 large egg yolk
- 1 (12 1/2 ounce) jar lemon curd
- Sugar (optional alternative to Splenda)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Joanne's Almost Fat Free Lemon Cheesecake Paula Deen? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Joanne's Almost Fat Free Lemon Cheesecake Paula Deen
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar (or Splenda) and beat until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in lemon zest and lemon juice.
- Pour batter into the prepared springform pan.
- Bake for 50-60 minutes, or until the center is just set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, spread the prepared or store-bought lemon curd evenly over the top.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
29g
Fat
36g
Carbs
4g
