Delicious Low Fat Cheesecake Food

LOW-FAT CHEESECAKE

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.

DELICIOUS LOW FAT CHEESECAKE

Steps:

• Optional- to make a quick crust simply crush 8-9 graham crackers and blend it with two tablespoons of melted butter (add a bit of water as needed if dry). Then press this into your pan and bake until browned (350 8-10 minutes). Allow this to cool before adding the remaining ingredients.
• In a mixing bowl, beat the cream cheese and Greek yogurt until smooth. Then add the eggs, one at a time, stirring between the addition.
• Mix in the remaining ingredients until the ingredients are blended.
• Bake this cheesecake in a prepped springform pan (with or without the crust as desired) and bake for 50-55 minutes or until the edges begin to brown. The center will not be fully set.
• Allow the cheesecake to cool on a rack and then transfer it to a refrigerator to cool overnight (it will allow the cheesecake to become firm).
• Remove the ring from the pan just before serving the cake.

LOW-FAT CHEESECAKE

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.