Nutrients per serving

  • Calories  336
  • Protein  3 g
  • Carbohydrates  27 g
  • Fat  24 g
  • Cholesterol  37 mg
  • Sodium  215 mg
  • Potassium  93 mg
  • Phosphorus  49 mg
  • Calcium  38 mg
  • Fiber  0.3 g

Lemon Cream Cheesecake

When renal dietitian Janis from Illinois welcomed dietetic intern Janna into the DaVita fold, a duo of inspired lemon recipes sprang from their combined kitchens. Janna composed kidney-friendly Lemon Dream Cheesecake, the perfect blend of sweetness and tartness inside one treat.

Diet types:

  • CKD non-dialysis
  • Dialysis


Recipe created by dietitian intern Janna and submitted by DaVita dietitian Janis from Illinois.

Portions: 10     Serving size: 1/10th of pie

Ingredients

    • 6 tablespoons unsalted margarine
    • 1-1/2  cups crushed graham crackers (about 24 crackers)
    • 1/4 cup sugar
    • 12 ounces cream cheese, softened
    • 2 tablespoons powdered sugar
    • 6 tablespoons lemon juice
    • 1 tablespoon grated lemon zest
    • 2 tablespoons cold water
    • 2 tablespoons lemon gelatin mix
    • 8 ounces Cool Whip® non-dairy dessert topping

Preparation

    1. Preheat oven to 350°F.
    2. Melt margarine and add to the graham cracker crumbs.
    3. Add granulated sugar and mix well.
    4. Press mixture firmly around the bottom and the sides of an 8? pie pan.
    5. Bake pie crust for 7 minutes.
    6. Beat the cream cheese, powdered sugar, lemon juice and lemon zest in a bowl until smooth; set aside.
    7. In a small pan, add gelatin to COLD water and stir to dissolve. Stir continuously over low heat until mixture starts to thicken.
    8. Pour gelatin into the cream cheese mixture and stir to combine.
    9. Fold Cool Whip into the gelatin and cream cheese mixture.
    10. Pour into the pie pan and refrigerate for a least 2 hours.

Renal and renal diabetic food choices

    • 1 starch
    • 1/2 milk
    • 3 fat
    • 1 high calorie

Carbohydrate choices

2

Helpful hints

    • Cool pie crust completely before adding the filling.
    • Add more margarine if crumbled graham crackers are not moist enough.
    • Water for the gelatin must be COLD.
 

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What's everyone saying?

5 Comments | Average User Rating:

Lemon Cream Cheesecake

chrissw75 says:

5

My aunt is diabetic, and I want us to share this recipe, so I am opting to use Splenda Sweetner and Splenda Powered Sugar I found at the store. Curious to know how that would affect the calories if I could find out from someone. Thank you.

Dec. 31, 2013, 3:08 AM - Inappropriate review?

Lemon Cream Cheesecake

catiajoe says:

5

l put lemon curd on top instead of whipped cream it was fantastic

Jul. 30, 2010, 8:11 AM - Inappropriate review?

Lemon Cream Cheesecake

leigh561 says:

5

I love this cheesecake! I have made it twice now. The last time I made it I did something a little different with it. Instead of making it a pie, I put the cracker crumbs in the bottom of lined cupcake papers and filled them as you would the pie. I was able to get 15 cupcakes out of the recipe. To me it was just the right amount of sweetness and tartness to kill the craving for something sweet without messing up my kidney diet.

Jul. 06, 2010, 5:26 PM - Inappropriate review?

Lemon Cream Cheesecake

Linda Calligan says:

4

This cheesecake was wonderful. The only problem I had in making it was at what point do I add the powdered sugar? I added it into the cream cheese although there wasn't any guidance to tell me to do it then. Moderator reply: Yes, add the powdered sugar to the cream cheese. I have made this change to the preparation instructions. Thanks!

Jun. 02, 2010, 11:34 AM - Inappropriate review?

Lemon Cream Cheesecake

says:

5

This turned out just great! We used real lemons in place of a concentrate. The flavor and texture is light. Makes an excellent dessert. I do recommend doing a homemade graham cracker crust. It enhances the taste and quality I think.

May. 13, 2010, 11:41 AM - Inappropriate review?

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