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HONEY MAID Fresh Lemon Cheesecake

Prep time

15 min

Total time

6 hr 0 min

Servings

Makes 14 servings
1 piece (73 g) each.

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    Ingredients
    • 1/4 cup Honey Maid Crumbs
    • 2 cups low-fat cottage cheese
    • 1 pkg. (250 g) brick light cream cheese, softened
    • 1/2 cup plain nonfat yogurt
    • 1/3 cup granulated sugar substitute, divided
    • 2 Tbsp. corn starch
    • 2 tsp. vanilla
    • 2 Tbsp. lemon zest, divided
    • 1/3 cup fresh lemon juice, divided
    • 3 whole eggs, divided
    • 1 egg white
    • 1 Tbsp. non-hydrogenated margarine, cut up
Preparation
  • Heat  oven to 325ºF.
  • Sprinkle  crumbs onto bottom of 9-inch springform pan.
  • Beat  cottage cheese in large bowl with mixer until smooth. Add cream cheese spread, yogurt, 2 Tbsp. sugar substitute, cornstarch and vanilla; beat until well blended. Beat in 1 Tbsp. each lemon zest and juice. Add 1 whole egg and egg white, 1 at a time, mixing on low speed after each just until blended. Pour over crumbs.
  • Bake  40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile,  mix remaining zest, lemon juice, whole eggs and remaining sugar substitute in small saucepan; cook on medium-low heat 5 min. or until heated through, whisking constantly. Gradually add margarine, cooking after each addition until melted, stirring constantly. Cook 1 min. or until thickened. Cool. Refrigerate until ready to use.
  • Pour  lemon curd over cheesecake just before serving.

Recipe Tips

Food FactsWhen using a sugar substitute to prepare this tasty cheesecake, be sure to choose one that is suitable for baking.

Special ExtraFor a festive look, garnish cheesecake with sugar-coated fresh or frozen cranberries.

132747

Nutrition Information

Nutrition per serving

  • Calories

    110

  • Fat

    6g

  • Saturated

    3g

  • Cholesterol

    55mg

  • Sodium

    270mg

  • Carbohydrate

    6g

  • Fibre

    0g

  • Sugars

    3g

  • Protein

    8g

  • Vitamin A

    8%DV

  • Vitamin C

    6%DV

  • Calcium

    6%DV

  • Iron

    2%DV

This recipe features:

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