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Lemon Cheesecake

Rated as 4.51 out of 5 Stars

"This is very good. You can't even tell it is made with low-fat ingredients."
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Ingredients

1 h 30 m servings 379 cals
Original recipe yields 8 servings (1 - 9 inch pie)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in flour. Beat in lemon juice and egg substitute. Stir in yogurt. Pour into crust.
  3. Bake in the preheated oven for 50 to 60 minutes, or until filling is set. Allow to cool. Refrigerate at least 4 hours before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 379 calories; 23.6 g fat; 34.5 g carbohydrates; 8.7 g protein; 62 mg cholesterol; 298 mg sodium. Full nutrition

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Reviews

Read all reviews 59
  1. 70 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

Great recipe. I wish I read reviews first because I think it would of been better if I added in lemon rind. I wanted more of a lemon taste but it was still delicious. I did use two regular eg...

Most helpful critical review

If you are really into cheescake, and not the Jello kind, then this one won't do it for you. It's not very rich and you can easily tell that it's trying to be low fat. I also added extra lemon...

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Great recipe. I wish I read reviews first because I think it would of been better if I added in lemon rind. I wanted more of a lemon taste but it was still delicious. I did use two regular eg...

I have made this cheesecake four times since finding the recipe last month, and am constantly getting asked for the recipe - a guy at work paid me $10 to make him one! I added 1 tsp. of vanilla...

Unbelievable! This cheesecake is SO good. It reminds me of the lemon cheesecake I used to always get at The Cheesecake Factory until the discontinued it. I made only minor changes to the reci...

This recipe turned out great, with my own modifications. I made the graham cracker crust from scratch and I added 1 tsp. lemon zest to it. I also substituted the egg substitute for 2 eggs. It ki...

Very tasty and easy. I made it for Easter. I used 2 eggs instead of egg sub., and custard style lemon yogurt. It turned out great.

Absolutly wonderful! I made a few revisions as did others, I couldn't find lemon yogurt so I used plain yogurt and added extra lemon zest, I also used two whole eggs. I used a homemade graham cr...

Wonderful! I used 2 eggs in lieu of egg substitute. Also baked it in ramekins (crustless) in a water bath following the "all recipes" hints for cheesecakes (water bath, jiggle test, texture ph...

If you are really into cheescake, and not the Jello kind, then this one won't do it for you. It's not very rich and you can easily tell that it's trying to be low fat. I also added extra lemon...

Excellent with modifications. I made a crust out of graham crackers and butter, adding in about a tsp of lemon zest. I used low fat Yoplait lemon yogurt -- it's only 6 oz. so I added about 2 oz....