Archive for the ‘Lemon cheesecake’ Category

Lemon Fluffy cheesecake recipe

05 Sep


• 1 Reduced fat graham cracker (the crust)
• 15 oz Fat-free or reduced fat ricotta cheese
• 1/2 c Sugar
• 1/3 c Skim milk or 1% milk
• 2 tb Flour
• 2 tb Lemon juice
• 1 t Finely grated lemon peel
• 1 t Vanilla
• 1/4 ts Salt


  1. Blend in a bowl ricotta cheese, sugar, milk, flour, lemon juice, lemon peel, vanilla and salt. At medium speed, beat with electric mixer until smooth. Put in eggs and beat until well blended.
  2. Pour into pie crust and bake at 350F for 40 minutes or until center is almost set.
  3. Leave it to cool completely on a wire rack. Wrap with dome from graham-cracker crust and chill at least 3 hours.

Lemon Delight Cheesecake Recipe

29 Aug



• 1 1/2 cup Graham Cracker Crumbs
• 1/4 cup Sugar
• 1/2 cup Margarine, Melted
• 1 envelope Unflavored Gelatin
• 1/3 cup Cold Water
• 1/3 cup Lemon Juice
• 3 large Eggs, Separated
• 1/2 cup Sugar
• 1 teaspoon Grated Lemon Peel
• 16 ounces Cream Cheese, Softened


  1. Combine crumbs, sugar and margarine; reserve 1/2 cup. Press or pat the left over to the bottom of 9-inch springform pan. Dissolve gelatin in water, mix over low heat until well dissolved. Mix juice, egg yolks, 1/4 cup sugar, and peel. Cook and stir constantly, over medium heat for 5 minutes.
  2. Cautiously add to cream cheese. Blend at medium speed on electric mixer until well blended. Blend egg whites, until foamy. Slowly mix the remaining sugar. Mix until stiff peaks form.
  3. Fold into cream cheese mixture pour over crust. Garnish with reserved crumbs. Refrigerate until firm.