No Bake Butterscotch And Cream Cheesecake Low Fat 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-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.

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

NO BAKE BUTTERSCOTCH AND CREAM CHEESECAKE (LOW FAT)

Steps:

• CRUST:.
• Combine crumbs, margarine, and sugar in a mixing bowl.
• Press mixture firmly in a 9" pie pan.
• Chill one hour, or until firm.
• Or, bake in a 350 oven for ten minutes or until lightly browned.
• Cool on rack before filling.
• FILLING:.
• Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
• Mix until smooth.
• In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
• Fold into cream cheese mixture.
• Divide batter in half.
• Fold butterscotch topping into one half and leave the other one plain.
• Pour butterscotch batter into a prepared 8" pie crust.
• Spoon plain batter over top.
• Cover and refrigerate for two hours, or until set.
• Cut into wedges and serve.

NO-BAKE DIABETIC BUTTERSCOTCH CHEESECAKE

Steps:

• bake the pie shell.
• mix 1st 3 ingredients.
• fold in the next 3 ingredients.
• pour into baked shell.
• refrigerate till set.
• drizzle butterscotch topping over pie.
• refrigerate leftovers if you have any:).

SIMPLE LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Melt the butter in the pan in which the cheesecake is to be baked (8"x8".) Remove it from the heat and stir in the graham cracker crumbs, until the butter is evenly distributed and the mixture is crumbly.
• Press it evenly and firmly along the bottom and 1/2 inch up the sides of the pan.
• Bake the crust for 10 minutes at 350°F.
• Reduce the heat to 325°F.
• Allow the crust to cool.
• Meanwhile, put the sugar and the flour in a large mixing bowl with the salt.
• Grate the lemon zest and add it to the sugar and flour.
• Beat the eggs into the sugar.
• Add the lemon juice, then the buttermilk, and lastly beat in the ricotta cheese. Occasionally if the cheese is very dry and crumbly I have a hard time beating it in smoothly; in that case I put it in the food processor and process for 5 minutes or so until the mixture is very smooth.
• Pour the batter into the crust and bake for 1 hour at 325°F.
• Serve slightly chilled or at room temperature.
• Good plain or with a fruit topping.

NO BAKE GLUTEN FREE CHEESECAKE (LOW FAT)

Steps:

• 1. Hang the yogurt in a cloth & let the excess water drop in a bowl. Let it hang for about 20 minutes minimum
• 2. If you are using fresh mangoes (recommended) make sure they are sweet & ripe. Cut them & puree in a food processor.
• 3. Warm the water & dissolve the gelatin in it. Add the mango puree to this. Keep aside.
• 4. Put the cottage cheese*, milk, & hung yogurt in the food processor. ( Use milk only in case your cottage cheese is hard & doesn't blend). Blend till you get a gorgeous creamy texture.
• 5. Pour out the cottage cheese & yogurt mix into a mixing bowl. Add sugar & Vanilla. To this add 3/4th of the mango puree mixture.
• 6. Whisk together for about 5 minutes till the mixture is consistent.
• 5. Take a silicon bakeware bowl (or any bowl, I don't care) & slightly grease it with your preferred butter/oil. Pour the yummy looking yellow mix into this.
• 7. Refrigerate for about 30 minutes. Then pour the leftover mango puree mixture (of point 5) slowly to form a glaze. Refrigerate overnight. DO NOT FREEZE.
• 8. Since this cheesecake has no crust we will invert the dish to make the glaze the crust. So the next day invert the cheesecake out on a plate.
• 9. Place cubed mangoes delicately on top of the cheesecake & garnish with mint leaves if you wish.
• Serve & wait to be crowned the queen of healthy desserts.
• *If you want to make cottage cheese at home you can do so by boiling 1 litre of milk and adding lemon to it.