LIGHT CHEESECAKE
Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. -Diane Roth, Adams, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 310mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
NO-BAKE CHEESECAKE WITH COOL WHIP®
This is my favorite easy cheesecake recipe. When I want cheesecake in a flash, I make this no-bake style. I love to share it with friends and family. It's as easy as 1-2-3! Top with additional graham cracker crumbs and whipped topping, if desired.
Provided by cafecook
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h10m
Yield 10
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, vanilla extract, and lemon extract in a large bowl; beat with an electric mixer until smooth and creamy. Fold in whipped topping. Pour mixture into graham cracker crust and smooth evenly. Top with pie filling.
- Refrigerate until firm, 2 to 3 hours.
Nutrition Facts : Calories 492.5 calories, Carbohydrate 57.4 g, Cholesterol 49.3 mg, Fat 25.3 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 14.8 g, Sodium 286 mg, Sugar 42.1 g
LIGHT LEMONY BERRY CHEESECAKE
My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom.) This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.
Provided by Katie Lee Biegel
Categories dessert
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
LIGHT CHERRY CHEESECAKE
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
- In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
- Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
- Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
- Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
- To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.
Nutrition Facts : Calories 333 g, Fat 12 g, Fiber 1 g, Protein 16 g
LIGHT CHEESECAKE
Make and share this Light Cheesecake recipe from Food.com.
Provided by Steve P.
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
- Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
- Prepare 10 inch springform pan.
- Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
- Put batter in prepared pan.
- Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
- Bake at 350 for 50 Minutes.
- Then turn off oven and leave door halfway opened for 1 hour.
- After 1 hour remove cake from oven.
DELICIOUS LITE CHEESECAKE (COOKING LIGHT)
This cheesecake is amazingly delicious! It is low-fat without being flavourless and airy! We really enjoyed this. If you take the time to make this, your family (and waistline!) will appreciate it! This is a recipe from Cooking Light.
Provided by I Cant Believe Its
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees.
- Coat a 9-inch springform pan with cooking spray (coat well!).
- Combine crumbs, 1 1/2 tablespoons sugar, and melted margarine, then firmly press crumb mixture into bottom of pan.
- Combine 2/3 cup sugar, flour, cornstarch, vanilla, light cream cheese, and fat free cream cheese in a large bowl and beat at high speed of a mixer until smooth.
- Add milk and sour cream to cheese mixture, then beat until smooth.
- Beat egg whites at high speed of a mixer until soft peaks form.
- Clean and dry beaters, then add sugar to egg whites, a tablespoon at a time, until all sugar is incorperated and peaks form again.
- Gently fold egg white mixture into cheese mixture.
- Pour into prepared pan. Bake for 55-60 minutes or until almost set (a few inches in the middle will still jiggle lightly, and the edges will have started to pull away from the sides of the pan).
- Remove from oven, and run a dull knife around the edge of the cheesecake to seperate it from the side of the pan (helps prevent cracking).
- Cool completely on a wire rack, then cover and chill overnight. Enjoy the NEXT DAY!
Nutrition Facts : Calories 246.9, Fat 8.6, SaturatedFat 4.2, Cholesterol 62.4, Sodium 323, Carbohydrate 33, Fiber 0.3, Sugar 23.7, Protein 9.6
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4.6/5 (5)Calories 663 per servingCategory Dessert
- Place the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl and stir to combine.
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- Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides. You can watch me do this in the video above. Freeze for 10-20 minutes as you prepare the filling.
- Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.
- Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
- Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
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