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-CARB CHEESECAKE
A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!
Provided by Holistic Yum
Categories Desserts Cakes Cheesecake Recipes
Time 5h10m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g
LOW-SUGAR CHEESECAKE
This cheesecake has all the things you want: it's creamy, tangy and pleasantly sweet. With half the amount of carbohydrates (and only 3 g of sugar per serving) as compared to a regular slice of cheesecake it's the perfect dessert for anyone keeping tabs on their sugar intake.
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
- Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
- For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.
Nutrition Facts : Calories 380, Fat 38 grams, SaturatedFat 21 grams, Cholesterol 140 milligrams, Sodium 260 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 3 grams
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
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-CARB CHEESECAKE
Make and share this Low-Carb Cheesecake recipe from Food.com.
Provided by Suzanne Kern
Categories Cheesecake
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
- Pour into a greased pie pan.
- Bake for 35 minutes at 350°F or until cracked and golden brown.
LOW FAT NO BAKE CHEESECAKE
Make and share this Low Fat No Bake Cheesecake recipe from Food.com.
Provided by kansashortcake
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend creamcheese with Spelenda until well blended.
- Fold in Coolwhip.
- Place mixture into crust.
- Refriderate 2-3 hours before serving.
- Top with cherry pie filling if desired.
Nutrition Facts : Calories 177.9, Fat 13.1, SaturatedFat 10.1, Cholesterol 15.9, Sodium 93.6, Carbohydrate 12, Fiber 0.1, Sugar 7.4, Protein 3.4
BEST EVER LOW CARB CHEESECAKE
I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!
Provided by ACanadian
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Cream softened cream cheese with splenda until very smooth.
- Blend in sour cream, vanilla, and lemon juice.
- Add eggs one at a time and beat until smooth but don't overbeat.
- Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
- Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
- Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
- Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
- Place in fridge for several hours before serving.
- Top with your favourite fresh fruit if desired and whipped cream.
Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4
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