LIGHT AND AIRY CHEESECAKE
I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
- Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 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.
LIGHT AS AIR CHEESECAKE
NOT New York style cheesecake! Good with fresh berries. From "Diabetes Cooking for Everyone", by Carol Gelles. Exchanges: 1 lean meat, 4 1/4 fat. If fat-free cream cheese is used, exchanges are 1 very lean meat, 1/2 lean meat, 1/4 other carbohydrate, 3/4 fat.
Provided by zeldaz51
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 Fahrenheit. Butter an 8-inch springform pan.
- In a large bowl beat the cream cheese with agave syrup and vanilla until smooth. Beat in eggs. Remove and reserve 1/2 cup of the batter.
- In a medium bowl, stir the ground nuts into the reserved batter. Spread over the bottom of the prepared pan, then pour the remaining batter on top. Bake 1 hour, or until browned on top.
- Cool completely in the refrigerator.
Nutrition Facts : Calories 253.8, Fat 24, SaturatedFat 11.7, Cholesterol 124.5, Sodium 206.2, Carbohydrate 3.7, Fiber 0.6, Sugar 2.2, Protein 6.7
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