Kristy Cook
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (use low-fat graham crackers for lower points)
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar substitute
For the Cheesecake Filling:
- 16 oz (2 packages) reduced-fat cream cheese, softened
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup granulated sugar substitute
- 2 large eggs
- Zest and juice of 1 lemon
- 1 teaspoon vanilla extract
For the Meringue Topping:
- 3 large egg whites
- 1/4 cup granulated sugar substitute
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray.
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar substitute until well mixed.
- Press the mixture into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly and evenly into the bottom.
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, Greek yogurt, and granulated sugar substitute until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.
- Assemble and Bake:
- Pour the cheesecake filling over the baked crust in the springform pan. Smooth the top with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate for at least 4 hours or overnight to set.
- Prepare the Meringue Topping:
- In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until foamy.
- Add the cream of tartar and continue beating until soft peaks form.
- Gradually add the granulated sugar substitute, 1 tablespoon at a time, while continuing to beat on high speed until stiff peaks form.
- Beat in the vanilla extract until well combined.
- Top and Toast the Cheesecake:
- Preheat the broiler on your oven to high.
- Carefully spread the meringue topping over the chilled cheesecake, making sure to cover the entire surface.
- Place the cheesecake under the broiler for 1-2 minutes, or until the meringue is lightly browned. Watch closely to prevent burning.
- Remove the cheesecake from the oven and let it cool slightly before slicing and serving.
- Slice and Serve:
- Slice the lemon meringue cheesecake into wedges and serve chilled.
Nutrition Facts (per serving, makes 12 servings):
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 65mg
- Sodium: 300mg
- Total Carbohydrate: 16g
- Dietary Fiber: 0g
- Sugars: 8g
- Protein: 11g
Note: The nutrition information provided is approximate and may vary depending on specific ingredients and serving sizes.
Crust:
1.5 cups graham cracker crumbs = 4 points 2 tablespoons unsalted butter = 0 points 1 tablespoon granulated sugar substitute = 0 points
Total points for the crust = 4 points
Cheesecake Filling:
16 oz (2 packages) reduced-fat cream cheese = 4 points 1/2 cup plain non-fat Greek yogurt = 0 points 1/2 cup granulated sugar substitute = 0 points 2 large eggs = 0 points Zest and juice of 1 lemon = 0 points 1 teaspoon vanilla extract = 0 points
Total points for the cheesecake filling = 4 points
Meringue Topping:
3 large egg whites = 0 points 1/4 cup granulated sugar substitute = 0 points 1/4 teaspoon cream of tartar = 0 points 1/2 teaspoon vanilla extract = 0 points
Total points for the meringue topping = 0 points
Overall Points:
Total points for the entire recipe = 4(crust) + 4 (filling) + 0 (topping) = 8 points
Given that this recipe makes 12 servings, each serving would be approximately 8. W-W points.
