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Low Fat Lemon and Cranberry Cheese Cake

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Recipe by: Chef John V.
Serving size: 6-8
Preparation time: about 1 hour


1 gram cracker crust, 8 inch (buy one from your grocer's baking section or make your own)
1 can condensed milk
8 ounce package no-fat cream cheese
2 egg yolks
1/4 cup lemon juice, fresh squeezed, about 3-4-5 medium size lemons
1/2 teaspoon lemon rind, grated
1 cup whole cranberry sauce
2 tablespoons water
2 teaspoons cornstarch dissolved in 1 tablespoon cold water


Pre-bake the graham cracker crust at 350 degrees for 10 minutes, cool. Mix the condensed milk with the lemon juice, egg yolks, lemon rind, and low-fat cream cheese. Pour into the pre-bake crust and then bake at 350 degrees for 20 minutes, cool on a wire rack or other surface. Heat the cranberry sauce and water with the cornstarch mixture until it boils. Cool for 5 minutes then pour over the top of the cheese cake. Chill in the refrigerator for 2 hours or overnight. Slice and enjoy when you are ready to eat it. Note* the cheesecake freezes well!