Lemon-Lime Cheesecake

Quick look

  • prep 20 min    cook 50 min
  • serves 12

If you don’t tell, no one will know that this fabulous cake is made with low-fat cheeses.


  • 3 ounces vanilla wafers
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 cups low-fat (1%) cottage cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1 package (8 ounces) nonfat cream cheese
  • 1 cup plus 1 tablespoon sugar
  • 2 eggs
  • 4 egg whites
  • 2 tablespoons flour
  • 1 1/2 teaspoons grated lemon zest
  • 1 1/2 teaspoons grated lime zest
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat sour cream

    How to make it 

  • 1

    Preheat the oven to 350°F. In a food processor, process the vanilla wafers until finely ground. Add the butter and pulse until moistened. Spoon the mixture into a 9-inch springform pan, patting it into the bottom. Bake for 10 minutes or until lightly browned; set aside. Leave the oven on.

  • 2

    In a food processor (you can use the same bowl), process the cottage cheese for 1 minute or until smooth.

  • 3

    In a medium bowl, with an electric mixer, beat the cream cheeses and 1 cup of the sugar until light and fluffy. Beat in the whole eggs and egg whites, one at a time, beating well after each addition. Beat in the pureed cottage cheese, the flour, lemon zest, lime zest, lemon juice, lime juice, and salt until well blended. Pour the batter into the prepared pan and bake for 50 minutes or until the center is set and the top is golden.

  • 4

    Meanwhile, in a small bowl, combine the sour cream and the remaining 1 tablespoon sugar. Spread over the top of the hot cake and bake for 5 minutes. Remove from the oven to a wire rack to cool. Refrigerate until serving time.

Nutritional Information(per serving)

  • Calories: 240
  • Fat: 8g
  • Saturated Fat: 5g
  • Cholesterol: 56mg
  • Sodium: 395mg
  • Protein: 11g
  • Fiber: 0g

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