Low-Fat Lemon Souffle Cheesecake
The souffle-like texture of this cheesecake is achieved by incorporating beaten egg whites into the batter.
This is vegetarian recipe. Dish can be prepared in 190 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Low-Fat Lemon Souffle Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (163°C).
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In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
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In a large mixing bowl, beat cream cheese until smooth. Add eggs, one at a time, beating well after each addition.
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Gradually add granulated sugar, lemon juice, lemon zest, vanilla extract, and flour to the cream cheese mixture, beating until well combined.
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Fold in low-fat sour cream.
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Pour the mixture over the crust in the springform pan.
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Bake for 40 minutes or until the center is set.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Run a knife around the edges of the pan to loosen the cheesecake.
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Remove the sides of the springform pan and let the cheesecake cool completely on a wire rack.
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Chill in the refrigerator for at least 2 hours before serving.
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Serve topped with fresh berries and a dusting of powdered sugar.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 38g13%
- Sugars 20g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
