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Recipe: Lemon cheesecake

Recipe: Lemon cheesecake

The lemon''s colorful outermost layer is called the "zest" and is full of essential oils that contribute lively flavor and aroma to this cheesecake.

Lemon zest is full of essential oils that contribute lively flavor and aroma to this recipe. To get the zest, grate the lemon on a hand-held grater.


Directions

Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin.

Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cheese to blender container. Process on high speed until smooth.

Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.


Ingredients
  • 2 tablespoons cold water
  • 1 envelope unflavored gelatin
  • 2 tablespoons lemon juice
  • 1/2 cup skim milk, heated almost to boiling
  • Egg substitute equivalent to 1 egg, or 2 egg whites
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 2 cups low-fat cottage cheese
  • Lemon zest

Exchange Data
Dash
Dairy1/2 
Fats 
Fruits 
Grains 
Meat 
Nuts_Seeds_Drybeans 
Sweets1/2 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables 
Starches 
Sweets1/2 
HWP
Carbs 
Fats 
Protein Dairy1/2 
Sweets1/2 
Vegetables 
NutrientAnalysis
Calcium 
Calories80 
Carbohydrate9 g 
Cholesterol3 mg 
FiberTrace 
MonounsaturatedfatTrace 
Potassium 
Protein9 g 
SaturatedfatTrace 
Servingsize1/8 of cake 
Sodium252 mg 
TotalFat1 g 

2015-05-06

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