Crustless Lemon Or Vanilla Cheesecake With Greek Yogurt Lowfat Food

GREEK YOGURT CHEESECAKE

Steps:

• Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
• Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
• Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
• After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)

Steps:

• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
• Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
• Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
• NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.

YOGURT-RICOTTA CHEESECAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. 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. If desired, serve cheesecake with strawberries.

YOGURT CHEESECAKE

Steps:

• The day before, make the cheesecake. Preheat the oven to 350 degrees and bring a kettle of water to a boil. Grease a 10-inch springform pan with cooking spray. Sprinkle with sugar, tapping out excess. Wrap foil around the outside of the pan so it comes up the sides (this prevents the water bath from seeping into the cake).
• In an electric mixer, beat the yogurt, mascarpone, sugar and confectioner's sugar on medium speed until smooth, about 1 minute. Beat in the eggs and egg yolks, one at a time, scraping down the sides. Beat in the salt and vanilla.
• Transfer to the springform and set it in a large roasting pan. Fill the roasting pan with enough hot water to rise halfway up the springform. Cover the roasting pan with foil, tenting the foil so it does not touch the cheesecake. Bake for 20 minutes. Rotate the pan and bake for 20 minutes more. Uncover and continue baking, until the cake is puffed but not cracked, jiggly but not liquid in the center, for about 25 minutes more.
• Cool cake in the roasting pan until the water is lukewarm, then cool on a rack.
• Cover and refrigerate overnight. Remove sides from springform and serve.

YOGURT CHEESE CHEESECAKE (CRUSTLESS)

Steps:

• Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.
• Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
• Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
• Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
• Chill until ready to serve, overnight is best. Serves 10-12.
• NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
• Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
• Add pumpkin; beat just until incorporated and smooth.
• Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.