Lemon cheesecake

By Mayo Clinic Staff

Dietitian’s tip:

Lemon zest is full of essential oils that contribute lively flavor and aroma to this recipe. To get the zest, grate the lemon on a hand-held grater.

Number of servings

Serves 8

  1. Low Fat


  1. 2 tablespoons cold water
  2. 1 envelope unflavored gelatin
  3. 2 tablespoons lemon juice
  4. 1/2 cup skim milk, heated almost to boiling
  5. Egg substitute equivalent to 1 egg, or 2 egg whites
  6. 1/4 cup sugar
  7. 1 teaspoon vanilla
  8. 2 cups low-fat cottage cheese
  9. Lemon zest


Combine water, gelatin and lemon juice in blender container. Process on low speed 1 to 2 minutes to soften gelatin.

Add hot milk, processing until gelatin is dissolved. Add egg substitute, sugar, vanilla and cottage cheese to blender container. Process on high speed until smooth.

Pour into 9-inch pie plate or round flat dish. Refrigerate 2 to 3 hours. If you wish, top with grated lemon zest just before serving.

Nutritional analysis per serving

Serving size: 1/8 of cake

  • Total carbohydrate 9 g
  • Dietary fiber Trace
  • Sodium 252 mg
  • Saturated fat 0.5 g
  • Total fat 1 g
  • Cholesterol 3 mg
  • Protein 9 g
  • Monounsaturated fat Trace
  • Calories 79
  • Trans fat 0 g
  • Added sugars 6 g
  • Total sugars 9 g
  • Potassium 87 mg

Diabetes Meal Plan Choices

  • Meat and meat substitutes 1
  • Sweets, desserts and other carbohydrates 1/2

This recipe is one of 400 recipes collected in the “Fix-It and Enjoy-It! Healthy Cookbook” published by Good Books.

Sept. 23, 2021


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