LOW-FAT CHEESECAKE
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 14 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams
LOW CALORIE AND LOW FAT CHEESECAKE
This recipe is not the real thing! But when I'm taking in 1200 calories/day and working out 2-3 hours/day training for competitions, I have to watch my calories! To even be able to have cheesecake is a rare treat! This recipe isn't bad at all...and at 155 calories/serving, (1/8 of the cheesecake), I consider it a real treat!
Provided by Haleh Welcher
Categories Cheesecake
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
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!
AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE
After trying ENDLESS cheesecake recipes that promised to be healthy and yummy, but ended up tasting like health food, I decided to take this project into my own hands! I've experimented with several combination and finally found the perfect recipe for a healthy cheesecake that taste EXACTLY (if not better) like the real thing. I like to make my own fiber one pie crust, but feel free to use your own recipe or buy one from the store! Enjoy!
Provided by Health Nut 101
Categories Cheesecake
Time 1h25m
Yield 1 cheesecake, 8 serving(s)
Number Of Ingredients 4
Steps:
- 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
- After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
- Stir in the sugar substitute.
- Add in the instant pudding, and mix well.
- Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
- Pour in pie crust and refrigerate for an hour or until firm.
Nutrition Facts : Calories 102.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 4.6, Sodium 246.2, Carbohydrate 16.2, Sugar 14.7, Protein 8.2
LOW-FAT LOW-CARB CHEESECAKE
This is a work in progress. I started with a low-carb recipe and added fat-free cream cheese to lighten it up a bit.
Provided by mensan98th
Categories Dessert
Time 1h20m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Grease a 2" deep, 9" pie pan or similarly sized pan.
- Combine the Neufchatel and fat-free cream cheese in a mixer on medium speed for three minutes.
- Add the Splenda, pinch of salt, and vanilla syrup and mix again on low speed to avoid splashing the ingredients over the side of the bowl.
- Add the eggs one at a time, mixing in between.
- After the last egg is incorporated, mix on medium speed for three more minutes.
- Pour the batter into the prepared pan.
- Bake for 1 hour.
- Remove and cool to room temperature, then chill in refrigerator.
Nutrition Facts : Calories 346.6, Fat 23, SaturatedFat 12.7, Cholesterol 133.9, Sodium 977.2, Carbohydrate 10.3, Sugar 7.9, Protein 24.4
LOW FAT, LOW CARB CHEESECAKE DREAM
This great, delicious and supereasy recipe was given to my diabetic mother by a good friend. The original recipe called for orange flavored sugar free gelatin, but we have found that most flavors of gelatin are tasty in this recipe.
Provided by rhondalynne
Categories Cheesecake
Time 4h10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 8 or 9 inch pie pan with vegetable oil spray; sprinkle graham cracker crumbs on the bottom of the pan.
- Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
- Pour gelatin into a blender and add the cottage cheese and cream cheese.
- Blend on medium speed until well blended, stopping and scraping sides if needed.
- Pour mixture back into large bowl.
- Add whipped topping and stir lightly until well blended.
- Pour into pie pan and refrigerate 4 hours or until set.
- Store in refrigerator.
Nutrition Facts : Calories 216.4, Fat 15.6, SaturatedFat 9.4, Cholesterol 60.5, Sodium 456.9, Carbohydrate 7.2, Fiber 0.1, Sugar 4, Protein 12.2
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