Joanne's Almost Fat Free Lemon Cheesecake Paula Deen

Indulge in a guilt-free dessert with Joanne's Almost Fat-Free Lemon Cheesecake, inspired by the comforting creations of Paula Deen. This light and luscious cheesecake is packed with zesty lemon flavor, thanks to fresh lemon juice and zest, while maintaining its creamy texture with fat-free cream cheese and sour cream. A low-fat graham cracker crust, sweetened with a touch of unsweetened applesauce, provides the perfect base for this dessert. With only 20 minutes of prep time and simple ingredients, this cheesecake makes an elegant yet easy treat for any occasion. Whether you're looking for a healthier dessert option or simply love the tangy pairing of citrus and cream, this recipe is sure to satisfy your sweet tooth without the extra guilt.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 16 ounces Fat-free cream cheese
• 1 cup Fat-free sour cream
• 4 Egg whites
• 1 tablespoon Lemon zest
• 3 tablespoons Fresh lemon juice
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1 cup Low-fat graham cracker crumbs
• 2 tablespoons Unsweetened applesauce
• 1 Cooking spray

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

Lightly spray a 9-inch springform pan with cooking spray.

Step 3

In a small bowl, combine the graham cracker crumbs and unsweetened applesauce. Press the mixture evenly into the bottom of the prepared springform pan to form the crust.

Step 4

In a large mixing bowl, beat the fat-free cream cheese until smooth and creamy using a hand mixer at medium speed.

Step 5

Add the granulated sugar, fat-free sour cream, egg whites, vanilla extract, lemon zest, and fresh lemon juice to the cream cheese. Mix until fully combined and smooth, but avoid overmixing.

Step 6

Pour the cream cheese mixture over the crust in the springform pan, smoothing the surface with a spatula.

Step 7

Place the springform pan on the middle rack of the oven and bake for 45–50 minutes, or until the edges are set and the center is just slightly jiggly.

Step 8

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Step 9

Remove the cheesecake from the oven and let it cool completely at room temperature.

Step 10

Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set and chill.

Step 11

When ready to serve, carefully run a knife along the edge of the pan before releasing the springform. Slice and enjoy!

Nutrition Facts

Serving size	(1181.0g)

Amount per serving	% Daily Value*
Calories	1826.2

Total Fat 8.3g	0%
Saturated Fat 2.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 102.6mg	0%
Sodium 4438.9mg	0%
Total Carbohydrate 328.0g	0%
Dietary Fiber 5.6g	0%
Total Sugars 204.7g
Protein 94.7g	0%

Vitamin D 0IU	0%
Calcium 1056.7mg	0%
Iron 4.2mg	0%
Potassium 2401.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 4.2%

Protein: 21.5%

Carbs: 74.3%