Lite Cheesecake Food

LIGHT AND AIRY CHEESECAKE

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.

LIGHT CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. 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. Top cheesecake with strawberries.

LIGHT CHEESECAKE

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 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.

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.

THE BEST NO-BAKE CHEESECAKE

Steps:

• For the crust: Add the graham crackers, brown sugar and salt to a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated with the butter.
• Press the crumb mixture firmly into the bottom and about 1 1/2 inches up the sides of a 10-inch springform pan, with a 1/4-inch thick rim around the border. (Use the bottom of a measuring cup to help make the crust even on the sides and bottom.) Freeze until firm, about 20 minutes.
• For the filling: Meanwhile, whip 3/4 cup of the cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and 1 cup granulated sugar in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 4 minutes. Reduce the speed to medium-low and add the lemon juice, sour cream and vanilla-bean paste and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream-cheese mixture with a large rubber spatula.
• Pour the batter into the springform pan and smooth the top with an offset spatula. Cover tightly and refrigerate until set, 8 hours and up to 24 hours.
• Just before serving, add the remaining 3/4 cup cream and 1/4 cup granulated sugar to a medium bowl and whip to soft peaks with a whisk, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed). Spoon the whipped cream into a piping bag fitted with a large star tip.
• Run a knife around the inside edge of the springform pan to loosen the cake, then open the clasps to release the pan ring. Pipe dollops of whipped cream around the border of the cheesecake and top with fresh berries.

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."

LAYERED LIME CHEESECAKE

Steps:

• Whizz the biscuits to crumbs in a food processor, or tip into a food bag and crush with a rolling pin. Mix with the melted butter, then press into the base of a 20cm springform cake tin. Chill in the fridge until needed.
• Put the cream cheese, icing sugar and lime zest in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until completely combined. Spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon. Leave to set in the fridge while you make the glaze.
• Soak the gelatine leaves in cold water. Tip the other ingredients for the glaze into a saucepan with 200ml water. Cook gently until the sugar has dissolved and the syrup is simmering. Drain and squeeze the gelatine of any excess water, then stir into the hot syrup to dissolve. Leave everything to infuse until just warm, then sieve the syrup into a jug. When cooled, pour over the cheesecake and put in the fridge overnight to set. Carefully remove the cake from tin before serving.

LITE CHEESECAKE

Steps:

• Force cottage cheese through a sieve, or pulse until creamy in a food processor or blender; set aside
• In a medium saucepan, combine egg yolks, milk, sugar and salt. Cook over medium heat, stirring constantly, until mixture is thickened; remove from heat. In a small bowl, dissolve gelatin in water. Stir into the custard mixture. Stir in creamed cottage cheese and lemon juice.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold whites into cheese mixture. Pour filling into graham cracker crust. Chill for several hours in the refrigerator before serving.

DELICIOUS LITE CHEESECAKE (COOKING LIGHT)

Steps:

• Preheat oven to 300 degrees.
• Coat a 9-inch springform pan with cooking spray (coat well!).
• Combine crumbs, 1 1/2 tablespoons sugar, and melted margarine, then firmly press crumb mixture into bottom of pan.
• Combine 2/3 cup sugar, flour, cornstarch, vanilla, light cream cheese, and fat free cream cheese in a large bowl and beat at high speed of a mixer until smooth.
• Add milk and sour cream to cheese mixture, then beat until smooth.
• Beat egg whites at high speed of a mixer until soft peaks form.
• Clean and dry beaters, then add sugar to egg whites, a tablespoon at a time, until all sugar is incorperated and peaks form again.
• Gently fold egg white mixture into cheese mixture.
• Pour into prepared pan. Bake for 55-60 minutes or until almost set (a few inches in the middle will still jiggle lightly, and the edges will have started to pull away from the sides of the pan).
• Remove from oven, and run a dull knife around the edge of the cheesecake to seperate it from the side of the pan (helps prevent cracking).
• Cool completely on a wire rack, then cover and chill overnight. Enjoy the NEXT DAY!

INDIVIDUAL LIME CHEESECAKES

Steps:

• In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined.
• Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar.

EASY LITE NO BAKE CHEESECAKE

Steps:

• Prepare the pie crust according to package directions, using a deep dish pie plate, this recipe makes a large pie.
• Beat the room temperature cream cheese till fluffy.
• Add in the sugar and continue to beat till well incorporated.
• Then add the sour cream, lemon juice and vanilla, beating after each addition.
• Next fold in the thawed cool whip, continue folding until all is well blended.
• Pour into the ready pie crust and chill for at least 1 hours It is better made ahead 4 to 6 hours or overnight to let it set up and the flavors blend.

LIGHT CHOCOLATE CHEESECAKE

Steps:

• Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a baking sheet. , Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
• Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

LIGHT CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter or margarine, and 1/4 cup white sugar. Pat mixture into the bottom of a 9 inch springform pan. A 9 x 13 inch pan may also be used.
• Prepare dream whip according to directions.
• Beat cream cheese with 1 cup white sugar and vanilla; beat until creamy. Fold Dream Whip ™ into cream cheese mixture. Spread filling over crust. Refrigerate 1 to 2 hours, or until firm.