Low-Fat Lemon Cheesecake

The lemon adds zing to this light, creamy cheesecake. To enhance the presentation, use a zester to peel off long curls of lemon zest and arrange them on top of the cake.

Serves: 8Hands-on: 20 minutesTotal: 5 hours 20 minutesDifficulty: Medium

Serves: 8


  • 12 graham crackers, crushed
  • 2 Tbsp. butter, melted
  • 2 Tbsp. lemon juice
  • 16 oz. low-fat small-curd cottage cheese
  • 2 large eggs
  • 2 egg whites
  • ½ cup evaporated skim milk
  • ½ cup sugar
  • 1 Tbsp. grated lemon zest
  • ⅓ cup lemon juice
  • ¼ cup all-purpose flour


  • Mix together the crumbs, butter, and 2 tablespoons lemon juice in a bowl. Transfer crumb mixture to 9" springform pan and press onto the bottom. Place in the freezer.
  • Preheat oven to 300°F.
  • Combine the cottage cheese, eggs, egg whites, evaporated milk, sugar, lemon zest, and ⅓ cup lemon juice in a food processor. Process until smooth. Add flour and process a few seconds longer.
  • Remove crust from freezer and pour cottage cheese mixture into it. Bake until the filling has set, about 1 hour.
  • Cool on a rack, then chill in refrigerator for 4 hours before serving. Release the pan sides and slide onto a serving plate.