Joanne's Almost Fat-Free Lemon Cheesecake (Paula Deen)

“Saw Paula make this today and it looked scrumptious. Lemon cheesecake is spread with a lemon curd after baking. If you want, you can purchase the lemon curd. Imagine that - Paula making anything fat free. Sugar can be substituted for Splenda, if desired. Can't wait to try this.”
1hr 45mins

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. Lightly spray a 9" springform pan with cooking spray.
  3. Mix crumbs and melted butter in a bowl.
  4. Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
  5. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
  6. Cool on rack.
  7. Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
  8. Gradually beat in Splenda.
  9. Beat in eggs, 1 at a time, just until incorporated.
  10. Beat in zest and juice.
  11. Pour into crust.
  12. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
  13. Let cool completely.
  14. Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
  15. Whisk until hot and frothy, about 5 minutes.
  16. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
  17. Remove from heat and cool for 30 minutes.
  18. Run a thin blade around the edge of the springform pan and remove sides.
  19. Transfer to a serving plate.
  20. Spread lemon curd over top.
  21. Let stand at room temperature for 30 minutes.
  22. Garnish with raspberries, if desired.
  23. Cool cheesecake in refrigerator several hours or overnight before serving.
  24. Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.

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