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Lemon Cheesecake
Source: dLife

A non-traditional cheesecake made with tofu, yogurt cheese and cottage cheese, topped with fresh strawberries.

Rating:
Prep Time: 3 hours
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 86.3
Total Carbs 7.1 g
Dietary Fiber 0.8 g
Sugars 3.1 g
Total Fat 3.3 g
Saturated Fat 1.0 g
Unsaturated Fat 0.4 g
Potassium 65.9 mg
Protein 7.5 g
Sodium 129.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Meat , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0 1/2 tbsp  margarine
0.3333 cup  graham cracker crumbs
2 cup  cottage cheese
14 oz  soft tofu
1 cup  nonfat yogurt cheese
2 tbsp  fresh lemon peel
0 1/4 cup  fresh lemon juice
0 1/2 tsp  vanilla extract
2 each  egg whites
2 each  eggs
7 each  SPLENDA® No Calorie Sweetener packets
2 tbsp  white all purpose flour
1 cup  fresh strawberries
2 cup  fresh strawberries
Directions
  1. Grease sides and bottom of 9" spring-form pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
  2. Preheat oven to 350°F.
  3. In food processor or blender, process cottage cheese and tofu until smooth. Add all other ingredients except strawberries.
  4. Process for 3 minutes until very smooth and light. Pour into prepared spring-form pan.
  5. Place sheet of aluminum foil on middle rack of oven. Place filled pan on foil in oven.
  6. Bake for 1-1/2 to 1-3/4 hours, until filling is set, slightly puffed, and golden brown at edges.
  7. Cool on wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove sides of spring-form pan.
  8. Purée strawberries in food processor or blender.
  9. Spoon purée over each serving and garnish with one perfect strawberry, sliced to the stem and fanned.

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