Strawberry-Lemon Cheesecake

You will never miss the sugar in this rich, lemony dessert. It's even delicious for breakfast with a cup of tea or coffee.

Yield: Makes 12 servings
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 50%
  • Fat: 11g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 8.8g
  • Carbohydrate: 13g
  • Fiber: 0.6g
  • Cholesterol: 70mg
  • Iron: 0.6mg
  • Sodium: 108mg
  • Calcium: 126mg

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons light butter, melted
  • 1 tablespoon no-calorie sweetener
  • Vegetable cooking spray
  • 1 (16-ounce) container fat-free ricotta cheese
  • 2 (8-ounce) packages 1/3-less-fat cream cheese
  • 1 (8-ounce) container fat-free sour cream
  • 3/4 cup no-calorie sweetener
  • 1/4 cup all-purpose flour
  • 3 1/2 tablespoons fresh lemon juice, divided
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup water
  • 1 tablespoon no-calorie sweetener
  • 2 teaspoons cornstarch
  • 2 tablespoons strawberry extract
  • 1/2 teaspoon red food coloring
  • 1 pint fresh strawberries, sliced

Preparation

  1. Combine graham cracker crumbs, melted butter, and 1 tablespoon sweetener; press on bottom and up sides of a 10-inch springform pan coated with cooking spray.
  2. Bake at 350° for 10 minutes. Remove from oven. Wrap outside of pan with heavy-duty aluminum foil.
  3. Beat ricotta cheese, cream cheese, and sour cream at medium speed with an electric mixer until smooth. Add 3/4 cup sweetener, flour, 2 1/2 tablespoons lemon juice, and vanilla, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Pour batter into prepared pan. Pour water to a 1-inch depth in a broiler pan. Place springform pan in water pan.
  4. Bake at 350° for 25 to 30 minutes. Turn oven off. Let cheesecake stand in oven 1 hour. (Do not open oven door.) Remove springform pan from water pan; remove foil from springform pan. Cool cheesecake in pan at room temperature 4 hours. Cover and chill 8 hours.
  5. Combine 1/2 cup water, next 4 ingredients, and remaining 1 tablespoon lemon juice in a small saucepan; bring to a boil, whisking constantly. Boil 1 minute or until thickened, whisking constantly. Remove pan from heat, and cool completely. Stir in strawberries. Serve over cheesecake slices.
  6. Note: For testing purposes only, we used Splenda Granular for no-calorie sweetener and Land O' Lakes Light Butter for light butter.
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