Lemon Cheesecake with Orange Glaze
Recipe from Family Circle

Made with cottage cheese and light cream cheese, this low-calorie cheesecake recipe offers a burst of citrus flavor with every forkful.


Lemon Cheesecake with Orange Glaze


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Prep Time: 15 mins
Total Time: 2 hrs 15 mins
Servings: 12 servings
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Ingredients
 
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  •     Crust:On Sale
  • 1/2  cup  low-fat granolaOn Sale
  •     Filling:On Sale
  • 1  container  (1 pound) low-fat cottage cheeseOn Sale
  • 1  package  (8 ounces) light cream cheese, at room temperatureOn Sale
  • 1/4  cup  plus 2 tablespoons all-purpose flourOn Sale
  • 1-1/4  cups  sugarOn Sale
  • 1/4  teaspoon  saltOn Sale
  • 4    egg whitesOn Sale
  • 1  tablespoon  grated lemon rindOn Sale
  • 1  tablespoon  lemon juiceOn Sale
  •     Glaze:On Sale
  • 2  tablespoons  orange marmaladeOn Sale
  • 1  teaspoon  waterOn Sale
  •     Garnish:On Sale
  •     Lemon rindOn Sale
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Directions
1.
Heat oven to 325 degrees F.
2.
Crust: Whirl granola in food processor until slightly ground. Coat inside of 7-1/2- to 8-inch springform pan (see Note below) with nonstick cooking spray. Coat inside of pan with granola.
3.
Filling: Process together cottage cheese and cream cheese in food processor until smooth. Add flour, sugar, salt, egg whites, lemon rind and juice. Process until smooth. Pour into prepared pan. Place pan on baking sheet.
4.
Bake in 325 degrees F oven 1 hour. Turn off oven. Let cheesecake stand in oven with door slightly open for 1 hour. Remove pan to wire rack. Carefully run thin knife around edge of cake to loosen. Let cool completely.
5.
Glaze: Heat together marmalade and water in small saucepan over medium heat until liquid. When cool enough to touch, pour over cake; spread out evenly with spatula to cover top. Refrigerate until glaze is firm. Gently loosen side of pan; remove side. To serve, garnish with lemon rind.

Note
For this recipe, we inverted the springform pan and measured from outside edge to outside edge.
Nutrition information
Calories 198, Total Fat 5 g, Saturated Fat 3 g, Cholesterol 18 mg, Sodium 282 mg, Carbohydrate 31 g, Fiber 0 g, Protein 9 g. Percent Daily Values are based on a 2,000 calorie diet
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