FAT-FREE/GLUTEN-FREE CHEESECAKE
I'm on a low-fat diet and my friend is gluten-intolerant, so we needed a good recipe for an easy dessert... cook time is chill time
Provided by starved collegiate
Categories Cheesecake
Time 2h5m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Prepare pudding using box directions.
- Using an electric mixer, blend pudding with the cream cheese until smooth.
- Pour into individual cups.
- Refrigerate until firm.
Nutrition Facts : Calories 46.2, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.5, Sodium 165.5, Carbohydrate 8.1, Sugar 5.8, Protein 2.8
GLUTEN-FREE, EGG-FREE CHEESECAKE RECIPE
We all love cake, but there is only one kind of cake whose heavy creamy texture relentlessly visits me in my dreams night after hungry night until I finally break down screaming "all right I'll make some! I promise!": Cheesecake, of course! (I know, I need help.) Cheesecake has always been my Achilles Heel. It can be very expensive, fattening, and artery clogging, but it's just so...good! For more mouth watering gluten-free recipes check out www.jensglutenfreeblog.com!
Provided by jensglutenfree
Categories Cheesecake
Time 1h15m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- Using an electric mixer on medium, beat the cream cheese, condensed milk, baking soda, baking powder, cornstarch, lemon juice, and vanilla until smooth
- Blend in sour cream
- Pour into ungreased round baking pan.
- Bake for one hour.
- Insert a knife into the outer perimeter of cake. it should come out clean
- Let cake cool for 2-3 hours, then cover with plastic wrap and place in refrigerator.
LEMON LIME CHEESECAKE SUGAR FREE GLUTEN FREE
I've been trying to eat low-carb and cut out sugar. This is a cheesecake I created. It is sugar free and lower fat than traditional cheesecake. I chose a coconut crust over an almond crust. Coconut is less inflammatory than Almond. It is low-carb, sugar-free, and ketogenic. The Coconut and lime mingle very well together. ...
Provided by Nor Mac
Categories Cakes
Time 1h35m
Number Of Ingredients 20
Steps:
- 1. Place coconut in a food processor. Process until about one minute. You want the pieces to be a little bit smaller. Toast the coconut in 350° oven for about five minutes. Keep an eye on it. It will brown up quickly. Remove from oven when it just turns lightly golden.
- 2. Add coconut to a bowl with the coconut flour and Splenda. Mix well.
- 3. Add the melted butter to The coconut mixture. Mix well.
- 4. Press into the bottom of a parchment lined spring form pan. with the inside greased. Bake until sides are getting light golden brown. While pie is baking make the Jell-O. Remove from oven.
- 5. Heat water in microwave to boiling. Add the Jell-O. Mix well. Set aside to cool.
- 6. In a bowl beat the cream cheese and splenda together. Beat in the Jell-O mixture.
- 7. Add in the eggs . Beat well. Add the lemon juice lemon and zest. Beat until smooth.
- 8. Pour mixture over the crust. Place in the oven and bake at 325° for approximately one hour to one hour and 10 minutes. The cake will still be jiggly. Don't worry about it .As the Jell-O in the cake cools. It will help set the cake.
- 9. Remove from oven. Increase temperature to 350°. Mix the sour cream with the Splenda. Gently Spread the sourcream evenly over the top of the cake. Grate the lemon over the top of the sour cream mixture.
- 10. Place back in the oven and bake for 1o-15 minutes. Remove from oven to cool. Cool 15 minutes. Run a dull knife around the iedge of cheesecake to loosen while still hot. This will prevent cracking.
- 11. When cooled. Remove outside springform. You may want to run a knife around it again. Place in fridge for eight hours or overnight. Slice and serve with Cool Whip free topping, or whipped cream sweetened with Splenda. You may also garnish the whip cream with toasted coconut if desired.
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