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

There’s something inherently comforting about cheesecake, isn’t there? I remember the first time I tried making one – a dense, traditional New York-style version. It was a baking disaster of epic proportions. The crust was soggy, the filling cracked, and it tasted…well, let’s just say it wasn’t my finest culinary moment. But the quest for cheesecake perfection never truly leaves you, which is why I was intrigued when I first heard about Paula Deen’s “Almost Fat-Free” Lemon Cheesecake. A lighter take on a classic? I was skeptical, but also determined to give it a whirl.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 25 minutes
Total Time: Several hours (including chilling)
Servings: 8
Yield: 1 (9-inch) cheesecake
Dietary Type: Low-Fat (with modifications)

Ingredients

For the Crust:

Cooking spray
1 3/4 cups crumbled fat-free vanilla wafers
1/4 cup unsalted butter, melted

For the Filling:

3 (8 ounce) packages fat-free cream cheese
1 cup nonfat sour cream
2 cups Splenda granular (sugar substitute)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons fresh lemon juice

For the Lemon Curd:

1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg
1 large egg yolk
1/2 cup Splenda granular (sugar substitute)
2 tablespoons unsalted butter, cut into bits

Equipment Needed

9-inch springform pan
Electric mixer
Mixing bowls
Rubber spatula
Double boiler (or heatproof bowl and saucepan)
Whisk
Cooling rack

Instructions

Preheat your oven to 325°F (160°C).
Lightly spray a 9-inch springform pan with cooking spray. This will prevent the crust from sticking and make removal easier.
In a medium bowl, combine the crumbled fat-free vanilla wafers and melted butter. Mix thoroughly until the crumbs are evenly moistened.
Press the crumb mixture firmly onto the bottom and 1 1/2 inches up the sides of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even, compacted crust.
Bake the crust for 8 to 10 minutes, or until the edges are lightly golden brown and the crust is set. This pre-baking helps to solidify the crust and prevent it from becoming soggy.
Remove the crust from the oven and place it on a cooling rack to cool completely. While the crust cools, you can prepare the filling.
In a large bowl, using an electric mixer on medium-high speed, beat together the fat-free cream cheese and nonfat sour cream for 2 to 3 minutes, or until the mixture is light and fluffy. This step is crucial for creating a smooth, creamy cheesecake.
Gradually beat in the Splenda granular (sugar substitute) until fully incorporated. Make sure there are no lumps of sweetener remaining.
Beat in the eggs (or egg substitute) one at a time, mixing just until each egg is incorporated. Be careful not to overmix at this stage, as overmixing can introduce air into the batter, which can cause the cheesecake to crack during baking.
Stir in the lemon zest and fresh lemon juice until evenly distributed throughout the filling.
Pour the prepared filling into the cooled crust, spreading it evenly.
Bake the cheesecake for 1 hour to 1 hour, 15 minutes, or until the center is almost set but still slightly jiggly. The edges should be set, but the very center should have a slight wobble. Do not overbake, as the cheesecake will continue to firm up as it cools.
Turn off the oven and let the cheesecake cool completely in the oven with the door ajar. This gradual cooling process helps to prevent cracking.
Once the cheesecake has cooled completely, remove it from the oven.
Now, let’s make the lemon curd. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water), combine the lemon zest, lemon juice, egg, egg yolk, and Splenda granular (sugar substitute).
Whisk the mixture continuously over gently simmering water until it becomes hot and frothy, about 5 minutes.
Gradually whisk in the butter, a few pieces at a time, and continue whisking for about 7 minutes, or until the curd has thickened and coats the back of a spoon.
Remove the lemon curd from the heat and let it cool for about 30 minutes, stirring occasionally to prevent a skin from forming.
Run a thin-bladed knife or spatula around the edge of the springform pan to loosen the cheesecake from the sides.
Carefully release the sides of the springform pan and transfer the cheesecake to a serving plate.
Spread the cooled lemon curd evenly over the top of the cheesecake.
Let the cheesecake stand at room temperature for 30 minutes to allow the lemon curd to set slightly.
Cool the cheesecake in the refrigerator for several hours or, ideally, overnight before serving. This chilling period allows the flavors to meld together and the cheesecake to fully set.
Garnish with fresh raspberries, if desired, just before serving.

Expert Tips & Tricks

For an extra-smooth cheesecake filling, consider using an immersion blender to blend the cream cheese and sour cream before adding the other ingredients. This will help eliminate any lumps and create a velvety texture.
To prevent cracking, try baking the cheesecake in a water bath. Wrap the bottom of the springform pan tightly in aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan. The steam from the water bath will help to keep the cheesecake moist and prevent it from cracking.
If you don’t have a double boiler, you can create one by placing a heatproof bowl over a saucepan of simmering water. Just make sure the bottom of the bowl doesn’t touch the water.
If your lemon curd is too thin, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and continue cooking until thickened.

Serving & Storage Suggestions

Serve the cheesecake chilled, garnished with fresh raspberries or other seasonal fruit. A sprig of mint also adds a touch of elegance.

Leftover cheesecake should be stored in an airtight container in the refrigerator. It will keep for up to 3-4 days. For longer storage, you can freeze individual slices of cheesecake. Wrap each slice tightly in plastic wrap and then in aluminum foil. Frozen cheesecake can be stored for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241.1 kcal	N/A
Calories from Fat	N/A	N/A
Total Fat	12.9 g	19%
Saturated Fat	7.3 g	36%
Cholesterol	152 mg	50%
Sodium	658 mg	27%
Total Carbohydrate	12.8 g	4%
Dietary Fiber	0.1 g	0%
Sugars	7.5 g	29%
Protein	18.5 g	36%

Note: These values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Use gluten-free vanilla wafers for the crust.
Dairy-Free: While challenging, you could experiment with a dairy-free cream cheese alternative. The taste and texture will differ, but it can be done. You could also try using coconut cream in the lemon curd (although it will impart a coconut flavor).
Berry Swirl: Swirl a berry puree (raspberry or blueberry) into the cheesecake filling before baking for added flavor and visual appeal.
Lime Cheesecake: Substitute lime zest and juice for the lemon in both the filling and the curd for a refreshing twist.

FAQs (Frequently Asked Questions)

Q: Can I use regular sugar instead of Splenda?
A: Yes, you can substitute regular granulated sugar for Splenda in both the cheesecake filling and the lemon curd. Use equal amounts.

Q: My cheesecake cracked. What did I do wrong?
A: Cracking is often caused by baking the cheesecake at too high a temperature or overbaking it. Make sure your oven temperature is accurate and avoid overbaking. Cooling it too quickly can also cause cracking.

Q: Can I make the lemon curd ahead of time?
A: Yes, you can make the lemon curd up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: Do I need to use a springform pan?
A: While a springform pan is highly recommended for easy removal of the cheesecake, you could bake it in a regular pie dish. However, it will be more difficult to remove without damaging the crust.

Q: Can I freeze the entire cheesecake?
A: Yes, you can freeze the entire cheesecake after it has cooled completely. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.

Final Thoughts

This “Almost Fat-Free” Lemon Cheesecake is a delightful way to indulge in a classic dessert without the guilt. The tangy lemon curd adds a burst of flavor that perfectly complements the creamy cheesecake filling. While achieving that perfect cheesecake texture can be a bit of a journey, don’t be discouraged if it doesn’t come out perfectly the first time. Baking is a science, but it’s also an art. So, go ahead, give this recipe a try, experiment with different variations, and share your creations with friends and family. Enjoy every delicious bite!

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