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      Low Fat Cheesecake for Shavuot

      Easy and delicious. For the holiday on which it is customary to eat dairy foods.
      By Jamie Geller
      First Publish: 5/14/2013, 6:29 PM

      lemon cheese cake
      lemon cheese cake
      INN:J. K


      • Prep Time : 15 min
      • Cook Time : 1 hour
      • Ready Time : 1 hour, 15 min

      Servings: 10


      • 3 (8-ounce) packages light cream cheese
      • 1 cup light sour cream
      • 1 1/2 cups sugar substitute, such as Splenda
      • 3 eggs
      • 1 large lemon, zest and juice
      • 1 tablespoon pure vanilla extract
      • Pinch kosher salt
      • 1 cup light whipped cream topping
      • 1 to 2 lemons for garnish


      Preheat oven to 325°F. Spray a 9-inch springform pan with cooking spray and set aside.

      In the bowl of an electric mixer, cream together cream cheese and sour cream until smooth, about 2 minutes. Gradually add sugar substitute and mix well. Add eggs, one at a time, beating until each is fully incorporated. Add lemon zest, juice, vanilla extract, and salt and mix until just combined. Pour into prepared pan and bake 1 hour to 1 hour 15 minutes or until center is almost set but still slightly jiggly. Let cool completely. Transfer to refrigerator and let set overnight.

      Serve slices with a dollop of whipped topping and additional lemon zest.


      Servings Per Recipe: 10

      Amount Per Serving