Denton A. Cooley Center
1620 McElderry Street
Baltimore, MD 21205
phone: 410-955-2513 fax: 410-614-8110

Recipe of the Month - Lemon Cheesecake

lemon cheesecake any time • 60 minute prep, cool overnight 
CHEESECAKE 
 
250 g fat free cottage cheese 
 
2 omega-3 eggs 
 
¾ cup Splenda 
 
2 lemons, juiced 
 
½ tsp baking powder 
 
Zest from half a lemon 
 
 
TOPPING 
 
½ cup strawberries 
 
½ cup water 
 
1 tsp Splenda 
 
 
 Preheat oven to 375°F. In 
a blender, blend cottage cheese and 
eggs until smooth and creamy in
 texture. Remove mixture 
from blender and place into a mixing bowl. Mix in Splenda 
and lemon juice. Finally, add 
baking powder and lemon zest 
and mix well. 
 
Fill two 2 ½” ramekins with the mixture. Fill a large baking 
pan half-full 
with hot water. Place the ramekins inside the 
baking pan so that the water comes approximately half way up 
the sides of ramekins. Place the baking pan containing the 
ramekins into the oven and allow 
to bake for 35 to 40 minutes. 
 
When finished baking, remove 
the baking pan from the o
ven 
and the ramekins from the water. Allow ramekins to cool 
outside of the water pan. When cool to the touch, place into 
the fridge over night. 
 
To make strawberry topping, 
blend strawberries, water and 
Splenda and drizzle over cheesecake. 
 
Makes 2 servings. 
NUTRITION INFORMATION 
(per serving) 
 
Calories 
324 kcal
Protein 
57 g
Carbohydrate 8 g
Fat 
7.1 g
Saturated 
2.4 g
Monounsaturated 3.4 g
Polyunsaturated 



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