LOW-FAT CHEESECAKE
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
- Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
- Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
- Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
- Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams
LOW-FAT CHEESECAKE
"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.
Nutrition Facts : Calories 211 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 13g protein.
8-MINUTE LOW-FAT CHEESECAKE
Steps:
- Let cream cheese soften. Using mixer, beat cream cheese until smooth. Gradually beat in sugar. Blend in yogurt and vanilla.
- Fold in Cool Whip and blend well. Spoon into pie crust. Chill until set for about 2-4 hours. Optional: Top with your favorite fruit. Slice and serve.
LOW SUGAR & LOW FAT LEMON CHEESECAKE
Make and share this Low Sugar & Low Fat Lemon Cheesecake recipe from Food.com.
Provided by Donna Luckadoo
Categories Cheesecake
Time 1h10m
Yield 12 slices
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Mix cookie crumbs with the melted butter and press into the bottom of a cheesecake pan.
- Bake for 6 - 8 minutes and remove from oven.
- Next using a mixer, beat softened cream cheese, sugar and sugar substitute, eggs, vanilla, lemon zest, lemon juice and sour cream until creamy.
- Pour mixture into the baked cookie crust and return to the oven for 30-40 minutes, or until set depending on your oven.
- While cheese cake is in the oven, mix the topping and set aside.
- Remove cheese cake from the oven and let cool slightly.
- After the cake has cooled, pour the sour cream mixture over the top of the cake and return to the oven for 10 minutes.
- When the topping is set, remove from the oven and let cool for 30 minutes and then place the cheesecake into the fridge until completely cold.
- Before serving, run a butter knife around the edges or the sides of your pan and carefully remove for slicing.
Nutrition Facts : Calories 178.8, Fat 14.1, SaturatedFat 8.1, Cholesterol 40.6, Sodium 196.7, Carbohydrate 7.2, Fiber 0.1, Sugar 4.5, Protein 6
8 MINUTE CHEESECAKE
This is a cheesecake made so easily. It literally takes only 8 minutes to make. It tastes great too.
Provided by Melanie Murray
Categories Cheesecake
Time 8m
Yield 1 cheesecake, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Beat cream cheese until smooth.
- Gradually beat in sugar.
- Blend in sour cream and vanilla.
- Fold in whipped topping; blend well.
- Spoon into crust.
- Chill until set; at least 4 hours.
- Garnish with your favorite topping or eat plain.
- (I top with fresh strawberries).
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- Preheat the oven to 350F/175C. Place the graham crackers into a food processor and process until they've completely broken down into fine crumbs.
- Put the butter into a microwave-safe bowl and microwave for 60 seconds or until melted. Stir the melted butter into the cookie crumbs until it's been totally absorbed.
- Scoop the buttery cookie crumbs into a 12cm/5" round greased cake pan and press down firmly with the back of a dessert spoon to form the base. Set to one side.
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