Low Fat Cheesecake Food

LOW CALORIE AND LOW FAT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in 8" round baking pan.
• Be careful, make sure butter does not burn.
• Remove from heat and stir in graham cracker crumbs until evenly distributed.
• Press evenly and firm throughout the baking pan.
• Bake crust for 10 minutes, remove and set aside.
• Reduce heat to 325 degrees F.
• With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
• Add cake flour, salt, and milk.
• With electric mixer,mix thoroughly.
• Pour the batter into the cooled crust and bake for 1 hour at 325 degrees F.
• Let cool at room temperature for about 20 minutes.
• Place in refrigerator and chill for at least 2 hours.
• Hey, it's definitely not the real thing-- but at 155 calories/serving, (1/8 of the cheesecake), it tastes pretty damn good!

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.

RASPBERRY-TOPPED LOW-FAT CHEESECAKE

Steps:

• Heat oven to 300°F. Generously spray 9-inch glass pie pan with nonstick cooking spray. Press graham crackers crumbs in bottom only of pan.
• In large bowl, combine cream cheeses, sugar, flour, almond extract and vanilla; beat until smooth. Add eggs 1 at a time, beating until well mixed. Stir in sour cream. Pour into crust-lined pan.
• Place cheesecake on middle rack in oven. Fill 13x9-inch pan with 1 inch of water. Place on oven rack below cheesecake. Bake at 300°F. for 45 to 55 minutes or until center is set. Cool 45 minutes or until completely cooled. Refrigerate 1 to 2 hours or until cheesecake is chilled.
• To serve, cut cheesecake into wedges; place on individual plates. Top each serving with pie filling. Store in refrigerator.

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

NO-BAKE CHEESECAKE RECIPE

Steps:

• In a large bowl, whip cream cheese, lemon and sugar for a few minutes until fluffy. Add Cool Whip and whip until smooth.
• Spoon mixture into pie crust and chill for a few hours, until firm.
• Cut into 8 equal slices and serve.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 180C/350F/Gas 4 and line a 23cm/9in spring form cake tin with greaseproof paper.
• For the base, put all the biscuits into a freezer bag and bash with a rolling pin until they resemble breadcrumbs. Place into a mixing bowl and add the honey and melted butter and mix well to combine. Press the mixture into the bottom of the tin.
• Bake for 10-12 minutes. Remove from the oven and leave to cool while you prepare the filling.
• To make the filling, soak the gelatine leaves in a bowl of ice-cold water for 10 minutes. Put the milk, cocoa powder and sugar into a saucepan. Bring to a simmer, stirring constantly, until the sugar has melted and the cocoa is completely combined. Remove from the heat and leave to cool for a few minutes. Whisk in the gelatine and set aside.
• Put the quark and yoghurt into a mixing bowl and beat together until smooth. Add the vanilla extract and the vanilla seeds. Beat to mix well and then add the cocoa mixture. Beat until smooth and set aside.
• In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Fold one third of the egg whites into the cheesecake mixture and then carefully fold in the remainder.
• Spoon the mixture onto the base then put into the fridge to set for at least 4-6 hours or overnight if possible. Decorate with strawberries and serve.

LOW FAT CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.

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.

CHEESECAKE BITES (HEALTHY + EASY!)

Steps:

• Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.
• Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).
• Combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don't have a food processor, you can do this in a large mixing bowl with a hand mixer.)
• Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).
• Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).
• Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.
• Garnish with fresh berries or your favorite toppings.

LOW FAT MINI CHEESECAKE CUPCAKES

Steps:

• Beat the cream cheese, eggs, lemon juice, vanilla and sugar until creamy.
• Place a wafer in each cup and fill 3/4 full with mixture.
• Bake 325F for 25 minutes.
• Cool and refrigerate.
• When ready to serve place some strawberries on top with a little syrup.

LOW FAT NO BAKE CHEESECAKE

Steps:

• Prepare your crust as indicated and allow it to cool and harden. Alternatively, you can use no crust and a springform pan. Please prep your springform pan with nonstick spray.
• Mix together your boiling water with the gelatin stirring until the gelatin has fully dissolved in the water.
• Meanwhile while allowing the gelatin to cool for a few minutes, in a mixer or blender ( I use a Vitamix), blend together the cheese and yogurt.
• Add the gelatin and any remaining ingredients to the cheese mixture (this would include sweeteners and any additional flavorings). Mix until blended and then transfer to the prepared springform pan or crust.
• Refrigerate until firm- about 4 1/2 to 5 hours.

LOW-FAT CHERRY CHEESECAKE

Steps:

• Line the sides of a 20cm round loose-bottomed cake tin with baking parchment. Stir the butter into twothirds of the biscuit crumbs, and reserve the rest. Sprinkle the buttery crumbs over the base of the tin and press down. Soak the gelatine in cold water for 5-10 mins until soft.
• Warm the orange juice in a small pan or the microwave until almost boiling. Squeeze the gelatine of excess water, then stir into the juice to dissolve.
• Beat the quark, ricotta, vanilla and icing sugar together with an electric whisk until really smooth. Then, with the beaters still running, pour in the juice mixture and beat to combine. Pour the cheesecake mixture over the crumbs and smooth the top. Cover with cling film and chill overnight.
• To make the topping, put the cherries in a pan with the orange zest and 100ml water. Cook, covered, for 15 mins until the cherries are softened. Put one-third of the cherries in a bowl and mash with a potato masher to give you a chunky compote. Return to the pan, add the jam, cornflour and 2 tbsp water, and mix to combine. Cook until thickened and saucy - if the sauce is too dry, add a splash more water. Cool to room temperature.
• Just before serving, carefully remove the cheesecake from the tin and peel off the parchment. Scatter over the remaining biscuit crumbs and some cherry sauce. Serve in slices with the remaining cherry sauce alongside.

LOW FAT STRAWBERRY NO-BAKE CHEESECAKE RECIPE

Steps:

• In a large bowl, whip cream cheese, vanilla extract and sugar for a few minutes until fluffy.
• Add Cool Whip and whip until smooth.
• Spoon mixture into pie crust and chill for a few hours, until firm.
• Arrange strawberries on top and serve.

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.

HEALTHY CHEESECAKE NEW YORK STYLE

Steps:

• Preheat the oven to 150°C / 300°F. Prepare the mold in which you will bake the cheesecake, covering it with a thin layer of grease and wax paper. If you have a removable nonstick mold, you should only cover with a thin layer of grease.
• In a medium bowl, add the flour and margarine; integrate them preferably with your hands, since the heat of the hands helps to homogenize the mixture. Add the sweetener and stir once more until everything is well bonded. You will get a mixture similar to cookie crumbs.
• Turn the mixture over the bottom of the mold and press with your fingers to compact it. Take the mold to the oven, and bake for about ten minutes until the crust begins to brown. Remove from the oven and reserve.
• While you're baking the healthy cheesecake crust, prepare the filling. In the blender place: the goat cheese, the 4 whole eggs, the light milk, the sweetener, the corn starch, and the vanilla essence.
• Pour the filling over the croutons of the healthy cheesecake, and take it in the oven for 20 minutes at 150°C, then lower the temperature to 100°C for 10 to 15 minutes more, finally, lower the temperature to 50°C for 10 minutes plus. Already the surface of the cheesecake should look golden. Turn off the oven, without opening until one hour after turning off the oven. Remove from oven and unmold. Take it to the refrigerator for about an hour while preparing strawberry topping.
• To prepare the jam from the topping, you should wash the strawberries, remove the stems with a sharp knife and cut into small pieces. In a small pot, place the water, when hot, add the gelatin and dissolve it stirring with a spoon. Then add the strawberries and cook over medium-low heat for about half an hour until the jam obtains the desired consistency and appearance. Let the jam cool slightly, remember that while it is hot it will have a more fluid consistency.
• Place the jam on the cheesecake, spread it over the entire surface with a spoon and enjoy.