Reduced Fat Creamy Lemon Cheesecake

Products Used
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Reduced Fat Creamy Lemon Cheesecake imperial
By Chef Eddy Van Damme
Prep Time:
20m
Bake/Cook Time:
2h
Yield:
One 9-inch cheesecake
Plan for:

Cool 30+ min

Refrigerate overnight

One of the things that makes a good cheesecake so creamy is the fat content. When you cut out the fat, it makes a cheesecake less smooth. That is unless you are baking Chef Eddy's Reduced Fat Creamy Lemon Cheesecake! This Reduced Fat Lemon Cheesecake has everything a full-fat version has: a wonderfully rich and creamy mouth feel, a sweetly tart zing, and a smooth texture. We promise you'll never notice the difference. 

Rating:
Rate it yourself
Tested by Chef Eddy
Tested by Imperial
Products Used

Ingredients

Crust

Lemon Cheesecake

  • 4 packages (8 ounces each) 1/3 less fat Neufchâtel cream cheese, soft at room temperature
  • 1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3 large eggs
  • 2 egg whites
  • Zest of 2 large lemons (no white bitter pith)
  • 1 1/4 cups non fat Greek yogurt
  • 2 tablespoons Grand Marnier or other orange liquor (optional)

Directions

  1. Preheat oven to 350°F.
  2. To make crust: Crush enough graham crackers with a rolling pin to obtain 1 cup. Add melted butter and sugar and combine well. Press onto bottom of a 9-inch diameter spring form pan and place in oven for 10 minutes or golden. Reduce oven to 325°F.
  3. When springform pan is cool enough to handle, place on 3 layers of aluminum foil and wrap outside of pan with foil. Ensure that no water could penetrate through foil. Place in a roasting pan and set aside.
  4. This cheesecake can easily be made without use of a machine, just ensure that cheese is soft and at room temperature. If using a mixer only, mix at lowest speed to prevent incorporation of air cells. (Air cells make cheesecake rise during baking and, once removed from oven will make it fall.)
  5. To make cheesecake: Beat soft cream cheese and sugar on low speed until well blended and no lumps remain. Scrape bowl well.
  6. Add one egg at a time waiting for previously added amount to be fully incorporated; scrape bowl and beater in between additions. Add egg whites and mix until well combined.
  7. Add lemon zest, Greek yogurt and Grand Marnier. Pour batter into springform pan.
  8. Pour approximately 1 inch of water into roasting pan and place in oven.
  9. Bake until center of cheesecake no longer trembles when tapping sides of pan, about 2 hours.
  10. Allow to cool at room temperature for 30 - 60 minutes. Place in refrigerator overnight.
  11. Run a sharp knife around edge and bottom of cheesecake and cut into desired size.
  12. Garnish with sliced lemons and whipped cream, if desired. 
Imperial Sugar Insight

Do not replace Greek yogurt with other non-fat yogurt.

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