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Lemon Glazed Cheesecake


2 - 8oz (225 g) packages fat-free cream cheese, softened
¾ cup (200 mL) Splenda
1 Tbsp (15 mL) flour
2 tsp (10mL) vanilla extract
½ tsp (2.5 mL) fresh lemon peel, freshly grated
½ cup (125mL) fat-free sour cream
3 egg whites
½ cup (125mL) graham cracker crumbs
Lemon Glaze
1/3 cup (85 mL)Splenda
1½ Tbs (22.5 mL) cornstarch
1½ Tbs (22.5 mL) fresh squeezed lemon juice
½ tsp (2.5 mL) fresh lemon peel, finely grated
1/3 cup (85 mL) water
2 cups (550 mL) berries of choice


  1. Blend first 5 ingredients with electric mixer

  2. Blend in sour cream and egg whites

  3. Spray 9-inch (23cm) pie pan with nonfat cooking spray; sprinkle with graham cracker crumbs

  4. Pour in cheese mixture and bake at 325°F (160°C) for 40 minutes

  5. Cool to room temperature, then refrigerate for 3 hours.

  6. For the glaze, stir Splenda, cornstarch together in a small saucepan, then add the lemon juice, lemon peel and water

  7. Whisk until smooth

  8. Heat, stirring constantly, until mixture is clear and thick

  9. Spread evenly over cheesecake; allow to set at room temperature, briefly

  10. Top with berries


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