Light Lemony Berry Cheesecake Food

LIGHT LEMONY BERRY CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
• Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

LEMON BLUEBERRY CHEESECAKE

Steps:

• For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes.
• For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.
• For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.)
• To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.

LEMONY LIGHT CHEESECAKE

Steps:

• Spray bottom and sides of 9 inch springform pan with non-stick cooking spray.
• Crust: Combine cookies and butter.
• Press mixture firmly in pan.
• Chill while making filling.
• Filling: Put cream cheese, sugar, and flour in a mixing bowl.
• Use beater on speed 2 for 30 seconds.
• Stop and scrape bowl.
• Add egg substitute, lemon juice and lemon peel.
• Stir on low speed for 30 seconds.
• Stop and scrape bowl.
• Turn to speed 2 and mix 15-30 seconds-- just until well blended.
• Do not overbeat.
• Pour filling in crust.
• Place top oven rack in center of oven.
• Place pan of hot water on bottom rack.
• Place cheesecake on center rack.
• Bake A 325 degrees F for 50-60 minutes or until its set when pan is jiggled.
• Do not overbake.
• Turn off oven; open door.
• Let cheesecake stand in oven 30 minutes.
• Remove from oven.
• Cool completely on a wire rack away from drafts.
• Cover and refrigerate for 6-8 hours before serving.
• It can also be frozen for later use.

LIGHT CITRUS CHEESECAKE

Steps:

• HEAT oven to 325 degrees F. Spray bottom of 9-inch springform pan with no-stick cooking spray. Combine graham cracker crumbs and sugar. Sprinkle evenly on bottom of pan. BEAT cream cheese until fluffy in large bowl. Slowly add flour, mixing well. On low speed, add sweetened condensed milk. Mix until smooth. Add vanilla, lemon and orange peel and egg substitute product. Mix just until blended. Pour filling into pan. BAKE 40 to 45 minutes or until center is set. Cool 10 minutes. With thin knife, carefully loosen cheesecake from side of pan. Cool completely. Chill.
• Calories 271,Total Fat Grams11.2,Calories From Fat 271,Saturated Fat Grams 6.5,Saturated Fat Grams Pct DailyValue 33,CholesterolMilligrams 35,SodiumMilligrams 265,Sodium Milligrams Pct Daily Value 11,Potassium Milligrams 160,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 30.8,Total Carbohydrates Grams Pct Daily Value 10,Dietary Fiber Grams 0.3,Dietary Fiber Grams Pct Daily Value 1,Sugars Grams 25.6,Protein Grams 10.5,Protein Grams Pct Daily Value 21,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 4,Niacin Pct Daily Value 14,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 11,Magnesium Pct Daily Value 3,
• **Nutrient information is not available for all ingredients. Amount is based on available nutrient data."

LEMON BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill. , In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight., For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. , Transfer to a blender; cover and process until smooth. Refrigerate until chilled., Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers.

LEMONY CHEESECAKE WITH BERRY SAUCE (RAW VEGAN)

Steps:

• Soaking the cashews makes them nice and soft, and will help make the cheese smooth, so do try to soak them for a full hour before you start the recipe, if possible. So, if they're not in water yet, get those cashews in some water first! :).
• Scoop out a little over 3/4 cup of coconut oil in a glass measuring cup, and place measuring cup in a few inches of very warm water, but not reaching the top of the measuring cup. You could do this in the sink or in a large bowl. This is to warm the coconut oil from a solid to a liquid. Stir every couple of minutes while you make the crust, and it will melt faster. If your house is very warm, and your coconut oil is already liquid, you get to skip this step!
• Place ingredients for crust in a food processor, and process until fine. Press crust mixture into the bottom of a 9 inch springform pan.
• Check your coconut oil, and double-check measurement once it's all melted.
• Put all ingredients for cheese into food processor, and process at high speed until very smooth. Adjust to taste.
• Pour mixture onto crust. Tap the pan on your countertop a few times to remove any air bubbles.
• Put cheesecake in freezer until firm, at least 3 hours, but I usually do it overnight. The freezer step is important because it sets the mixture. Transfer to fridge and it will be ready to eat after about an hour.
• To make the berry sauce, blend or process ingredients until smooth, and adjust to taste. Store in airtight jar in the fridge, and spoon a couple of tablespoons onto slices when serving.
• Note: If it's a very hot day, keep in mind that the cheesecake will melt if it's left out, because of the coconut oil, so leave it in the fridge until just before serving, and all will be fine.

LIGHT LEMON CHEESECAKE

Steps:

• Spray 9-inch pie plate with cooking spray.
• Sprinkle with 1/2 of the graham cracker crumbs; set aside.
• Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
• Pour into blender container.
• Add cheeses; cover.
• Blend on medium speed until smooth, scraping down sides occasionally.
• Pour into large bowl.
• Gently stir in whipped topping.
• Spread in prepared pie plate.
• Sprinkle remaining crumbs around outside edge, leaving center plain.
• Refrigerate 4 hours or until firm.
• Just before serving, gently spread pie filling onto center of cheesecake.