Q: can you make a lemon cheese cake without loads of cream cheese in it?
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.
Please enter a valid email address.
Well played. You deserve a cookie.
You're about to outsmart the week ahead
Your Weekly Meal Plan
1-800-Flowers Wants You to Buy Their Snacks
Habits Chefs Can't Stand
The Trouble Brewing Over a 'Beer for Her'
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)