Joanne's Almost Fat Free Lemon Cheesecake Paula Deen Recipe

Indulge in this lightened-up twist on a classic! Inspired by Paula Deen, but with a healthy makeover by Joanne, this lemon cheesecake features a tangy lemon curd topping. Bake a creamy, dreamy cheesecake without the guilt. Easily substitute sugar with Splenda for extra sweetness control. Get ready for a burst of zesty lemon flavor in every bite!

Prep Time 30 mins
Cook Time 105 mins
Calories 241.1 kcal
Protein 36g
Rating 5.0 (2 Reviews)
Joanne's Almost Fat Free Lemon Cheesecake Paula Deen 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Joanne's Almost Fat Free Lemon Cheesecake Paula Deen

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How to Make Joanne's Almost Fat Free Lemon Cheesecake Paula Deen

  1. Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
  2. In a large bowl, beat cream cheese until smooth. Gradually add sugar (or Splenda) and beat until combined.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in lemon zest and lemon juice.
  5. Pour batter into the prepared springform pan.
  6. Bake for 50-60 minutes, or until the center is just set.
  7. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 30 minutes.
  8. Remove from oven and let cool completely on a wire rack.
  9. Once cooled, spread the prepared or store-bought lemon curd evenly over the top.
  10. 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

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