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.
JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)
Saw Paula make this today and it looked scrumptious. Lemon cheesecake is spread with a lemon curd after baking. If you want, you can purchase the lemon curd. Imagine that - Paula making anything fat free. Sugar can be substituted for Splenda, if desired. Can't wait to try this.
Provided by Marie
Categories Cheesecake
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°.
- Lightly spray a 9" springform pan with cooking spray.
- Mix crumbs and melted butter in a bowl.
- Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
- Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
- Cool on rack.
- Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
- Gradually beat in Splenda.
- Beat in eggs, 1 at a time, just until incorporated.
- Beat in zest and juice.
- Pour into crust.
- Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
- Let cool completely.
- Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
- Whisk until hot and frothy, about 5 minutes.
- Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
- Remove from heat and cool for 30 minutes.
- Run a thin blade around the edge of the springform pan and remove sides.
- Transfer to a serving plate.
- Spread lemon curd over top.
- Let stand at room temperature for 30 minutes.
- Garnish with raspberries, if desired.
- Cool cheesecake in refrigerator several hours or overnight before serving.
- Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.
LOW-FAT CHEESECAKE
This reduced fat cheesecake uses quark, an almost fat-free soft cheese made from skimmed milk.
Provided by Sophie Wright
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper.
- For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
- Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
- To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
- Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
- In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
- Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.
CREAMY & ALMOST-FAT-FREE CHEESECAKE
WARNING- Does NOT taste like a light or low-fat cheesecake...it's very rich & creamy. I was craving cheescake and played around until I came up with this one...it's quick to make if you need a dessert-fix that tastes like the real deal.
Provided by Ridinthewind
Categories Cheesecake
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Blend graham crackers in blender until crumbs are formed.
- Place into 9-inch pie plate and add melted margarine, stir and press into pan.
- Combine pudding mix and 2 cups milk in bowl, whisk together
- Combine softened cream cheese, 1 T. milk and sugar in a separate bowl, whisk until smooth.
- Combine both the pudding mixture and cream cheese mixture, stirring until smooth.
- Pour into pie crust and refridgerate for at least an hour.
- Serves 6, 177 calories per slice.
- * For a fuller pie, use two pudding packages, or add in Cool Whip.
Nutrition Facts : Calories 84.8, Fat 2.2, SaturatedFat 0.8, Cholesterol 3.2, Sodium 182.7, Carbohydrate 10, Sugar 4.3, Protein 6.1
ALMOST CHEESECAKE (LOW FAT/SUGAR)
This is a delicious dessert for when you want cheesecake but would like to omit the guilt that comes from eating a traditional cheesecake. I really enjoyed this and I am looking forward to trying out other flavors and combinations!
Provided by Mystia
Categories Cheesecake
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend and pour into crust.
- Refrigerate until set.
- You can add fruity toppings or incorporate fruit into the recipe. You can also use chocolate pudding or any other flavor you want.
AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE
After trying ENDLESS cheesecake recipes that promised to be healthy and yummy, but ended up tasting like health food, I decided to take this project into my own hands! I've experimented with several combination and finally found the perfect recipe for a healthy cheesecake that taste EXACTLY (if not better) like the real thing. I like to make my own fiber one pie crust, but feel free to use your own recipe or buy one from the store! Enjoy!
Provided by Health Nut 101
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 4
Steps:
- 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
- After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
- Stir in the sugar substitute.
- Add in the instant pudding, and mix well.
- Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
- Pour in pie crust and refrigerate for an hour or until firm.
Nutrition Facts : Calories 102.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 4.6, Sodium 246.2, Carbohydrate 16.2, Sugar 14.7, Protein 8.2
ALMOST FAT-FREE NO-BAKE CHEESECAKE
Steps:
- Beat cream cheese until light and fluffy. Add sweetened condensed milk. Blend thoroughly. Add lemon juice and vanilla. Stir until thickened.
- Pour into graham cracker crust. Cover with favorite fruit topping.
- Chill 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SUGAR FREE FAT-FREE CHEESECAKE WITH ALMOND CRUST
I came up with this recipe on my own. I need a cheecake fix but don't need the guilt. So here it is. Try it and tell me what you think.
Provided by soda girl
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Crush almonds with food processor. Pour in truvia packet and liquid butter and smoosh down in a pie plate. Bake at 425 for 8-10 minutes.
- Mix in food processor all the filling ingredients blend into a creamy mixture.
- Pour on crust.
- Bake at 325 for 45 minutes.
- Allow to cool.
Nutrition Facts : Calories 98.3, Fat 4.8, SaturatedFat 0.6, Cholesterol 3.5, Sodium 170.7, Carbohydrate 3.8, Fiber 1, Sugar 1, Protein 9.9
15 MINUTE FAT FREE CHEESECAKE
Quick and yummy no-bake reduced fat cheesecake recipe made from 3 cheap items in the store. Kids will love it.
Provided by Cai Owens
Categories Cheesecake
Time 25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- mix, splenda, cream cheese and whip cream in a mixing bowl till smooth.
- Pour filling into pie crust and smooth over with a rubber scraper.
- Place in freezer for 10 minutes to stiffen the filling.
- You may top with fresh fruit or cookie crumbs.
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