Q: can you make a lemon cheese cake without loads of cream cheese in it?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Sorry to say, cheesecake consist sof mainly cheese. Cream cheese or sometimes ricotta. I suggest to make a good one and then just take a tiny sliver. They say only the first 3 bites matter for flavor. After that it is only pigging out.
But ricotta is lmuch ower in fat and salt. Look for ricotta cheesecake recipes, It is not the same texture as the high fat kind, but it is good.
To reduce a normal cheesecake a bit, look for lower fat or Nufchachel cheese.
Foodpickle is not a recipe service, just for tips and emergencies, so search the internet. Many good sites are out there with recipes.
You might rethink it if it's the fat you are concerned with. You could make a honey yogurt pie in a cookie crust, using honey, lemon, butter, eggs, flour and yogurt--kind of like a custard pie, but denser and tangy with the texture of light cheesecake.
The big-batch dinner we'll be making all season long.
Buttery Sheet Pan Pot Pie
How to Stay Present
What's New in the Neighborhood
Marcella Hazan’s *Other* Tomato Sauces
The Hits Keep Coming