Low Sugar Low Fat Lemon Cheesecake Food

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.

LOW-SUGAR CHEESECAKE

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.

LOW SUGAR & LOW FAT LEMON CHEESECAKE

Steps:

• Preheat oven to 350°.
• Mix cookie crumbs with the melted butter and press into the bottom of a cheesecake pan.
• Bake for 6 - 8 minutes and remove from oven.
• Next using a mixer, beat softened cream cheese, sugar and sugar substitute, eggs, vanilla, lemon zest, lemon juice and sour cream until creamy.
• Pour mixture into the baked cookie crust and return to the oven for 30-40 minutes, or until set depending on your oven.
• While cheese cake is in the oven, mix the topping and set aside.
• Remove cheese cake from the oven and let cool slightly.
• After the cake has cooled, pour the sour cream mixture over the top of the cake and return to the oven for 10 minutes.
• When the topping is set, remove from the oven and let cool for 30 minutes and then place the cheesecake into the fridge until completely cold.
• Before serving, run a butter knife around the edges or the sides of your pan and carefully remove for slicing.

MINI LEMON CHEESECAKES (LOWER CARB, LOW SUGAR)

Steps:

• Crush biscuits, add them to melted butter, 1 Tbsp Splenda and 1/4 Tsp mixed spice, then mix till combined.
• Divide mixture into two ramekins, press with fingers then put in fridge to chill.
• Zest and juice half the lemon (set aside th zest) put the juice in a little plastic cup and add half the gelatin leaf, leave the cup floating over boiled water, leave to dissolve, should take about 10 minutes (keep going back to the mixture to stir so the gelatin fully dissolves).
• Take the 120g of cream cheese and 90g greek yoghurt and whisk together. add lemon zest, 1/2 Tsp vanilla extract and 1/4 Tsp lemon extract, whisk again.
• When gelatin mixture is fully dissolved add 5 Tbsp of Splenda and mix till fully combined.
• Add gelatin and Splenda mixture to the cream cheese mixture and whisk until fully combined.
• Take the prepared ramekins out of the fridge then add the cheesecake filling to the biscuit base, sprinkle with lemon zest and a few biscuit crumbs and place back in the fridge to chill (Takes about 2 hours, but tastes better if left over night).