Lemon cheesecake

Dietician'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.


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

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 80
Total carbohydrate: 9 g
Cholesterol: 3 mg
Dietary fiber: Trace
Monounsaturated fat: Trace
Protein: 9 g
Saturated fat: Trace
Serving size: 1/8 of cake
Sodium: 252 mg
Total fat: 1 g

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free): 1/2
Sweets: 1/2

Diabetes Meal Plan Choices

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

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 1/2
Sweets: 1/2

Last Updated May 6, 2015

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