Creamy Lemon Delight Cheesecake
Indulge in the refreshing flavors of this Creamy Lemon Delight Cheesecake, a delightful twist on traditional cheesecake. The rich yet light filling made from light cream cheese is perfectly complemented by the zesty lemon juice and fragrant lemon zest, while a crunchy chocolate cookie crust adds a unique taste dimension. This dessert is perfect for gatherings or simply to enjoy at home. Serve it chilled after a meal, and watch it disappear as everyone savors the perfect balance of sweetness and tang. Ideal for special occasions or a weekday treat, this cheesecake can also be frozen for later indulgence.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Reduced-fat creme-filled chocolate sandwich cookies
15 (finely crushed)
Margarine or butter
2 tablespoons (melted)
Light cream cheese
3 packages (8 ounces each) (softened)
Sugar
1 cup
Flour
1 tablespoon
Fat-free egg substitute
1 cup
Lemon juice
1/4 cup (freshly squeezed)
Grated lemon peel
1 teaspoon
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor of the Creamy Lemon Delight Cheesecake?
The main flavor is a refreshing balance of zesty lemon and sweet cream cheese.
What kind of crust does this cheesecake have?
This recipe features a unique crunchy chocolate cookie crust made from crushed chocolate sandwich cookies.
Is this a lightened-up recipe?
Yes, it uses light cream cheese, reduced-fat cookies, and fat-free egg substitute to create a lighter version of traditional cheesecake.
How many cookies are needed for the crust?
You will need 15 reduced-fat creme-filled chocolate sandwich cookies.
What type of cream cheese should I use?
The recipe calls for 3 packages (8 ounces each) of light cream cheese, softened.
Can I use butter instead of margarine for the crust?
Yes, you can use either 2 tablespoons of melted margarine or butter.
How much sugar is in the filling?
The recipe requires 1 cup of sugar for the filling.
Does this recipe use real eggs?
No, this recipe uses 1 cup of fat-free egg substitute.
How much lemon juice is required?
The recipe calls for 1/4 cup of freshly squeezed lemon juice.
Do I need lemon zest for this cheesecake?
Yes, you will need 1 teaspoon of grated lemon peel.
Is there flour in the cheesecake filling?
Yes, 1 tablespoon of flour is included in the ingredient list.
What is the total amount of cream cheese used?
The recipe uses 24 ounces total, which is three 8-ounce packages.
How should the cookies be prepared?
The chocolate sandwich cookies should be finely crushed.
Should the cream cheese be cold or at room temperature?
The cream cheese should be softened for easier mixing.
Can I freeze this cheesecake for later?
Yes, this cheesecake can be frozen for later indulgence.
What is the best way to serve this dessert?
It is best served chilled after a meal.
Is this recipe suitable for special occasions?
Yes, it is ideal for gatherings, special occasions, or as a weekday treat.
What makes this cheesecake refreshing?
The combination of fresh lemon juice and lemon zest provides a refreshing, zesty flavor.
What is the texture of the filling?
The filling is described as rich yet light.
What kind of egg substitute should I look for?
Look for a fat-free egg substitute in the refrigerated section of your grocery store.
Can I use regular chocolate cookies for the crust?
While the recipe specifies reduced-fat creme-filled chocolate sandwich cookies, regular ones would also work but will increase the fat content.
Is the lemon juice fresh or bottled?
The recipe recommends freshly squeezed lemon juice for the best flavor.
How many ingredients are in this recipe?
There are 8 total ingredients required for this cheesecake.
Is this considered an easy cheesecake recipe?
Yes, it is tagged as an easy cheesecake recipe.
What is the role of flour in this recipe?
A small amount of flour helps to bind the cheesecake filling and improve the texture.
Does this cheesecake have a traditional graham cracker crust?
No, it uses a chocolate sandwich cookie crust instead of a traditional graham cracker crust.
How much fat-free egg substitute equals 1 cup?
1 cup of egg substitute is equivalent to approximately 4 large eggs.
Should I use salted or unsalted margarine?
The recipe doesn't specify, but unsalted is typically preferred in baking unless otherwise stated.
How do I grate the lemon peel?
Use a fine grater or zester to remove only the yellow part of the lemon skin.
What tags define this recipe?
Tags include cheesecake, lemon dessert, light dessert, chocolate crust, and refreshing.