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!
NO-BAKE CHEESECAKE RECIPE
A creamy, delicious, and easy cheesecake recipe that delivers one seriously delicious dessert. It's the perfect after dinner treat to satisfy your sweet tooth.
Provided by Wendy
Time 15m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 247 kcal, Carbohydrate 27.8 g, Protein 4.4 g, Fat 7.2 g, SaturatedFat 8.2 g, Cholesterol 20 mg, Sodium 262 mg, Sugar 19.8 g, ServingSize 1 serving
LOW-FAT CHEESECAKE
"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 211 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 13g protein.
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 FAT CHEESECAKE
A lighter version of everyone's favorite dessert. It's perfect topped with fresh strawberries!
Provided by RecipeGirl.com
Categories Dessert
Time 1h50m
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F.
Nutrition Facts : ServingSize 1 serving, Calories 227 kcal, Carbohydrate 25 g, Protein 9 g, Fat 10 g, SaturatedFat 5 g, TransFat 0.01 g, Cholesterol 73 mg, Sodium 342 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 4 g
LOW-FAT CHEESECAKE
This reduced fat cheesecake uses quark, an almost fat-free soft cheese made from skimmed milk.
Provided by Sophie Wright
Categories Desserts
Yield Serves 8-10
Number Of Ingredients 14
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 NO BAKE CHEESECAKE
This delicious and easy recipe for no bake and low fat cheesecake is simple to make and tastes great and will impress your guests.
Provided by Food, Wine, and Love
Categories Dessert
Time 25m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 10 g, Protein 9 g, Fat 5 g, SaturatedFat 3 g, Fiber 1 g
DELICIOUS LOW FAT CHEESECAKE
This Delicious Low Fat Cheesecake recipe is friendly to the Mediterranean diet and makes for a great tasting dessert as well.
Categories Dessert
Time 9h15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 g, Calories 358 kcal, Carbohydrate 41 g, Protein 14 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 79 mg, Sodium 426 mg, Fiber 1 g, Sugar 26 g, UnsaturatedFat 7 g
SIMPLE LOW-FAT CHEESECAKE
This was posted in response to a request for a low-fat cheesecake recipe. It's very quick and easy to make, and tasty too. Use low-fat cheese but don't use a totally non-fat cheese or the texture will be a bit "gritty."
Provided by Jenny Sanders
Categories Cheesecake
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 287, Fat 16.2, SaturatedFat 9.4, Cholesterol 93.7, Sodium 259.1, Carbohydrate 26, Fiber 0.4, Sugar 16.9, Protein 10.1
LOW-FAT CHERRY CHEESECAKE
Try this luscious, low-fat cheesecake with an amaretti biscuit base and a creamy ricotta and Quark topping, finished with fresh fruit.
Provided by Sarah Cook
Categories Dessert
Time 1h30m
Yield Cuts into 8 slices
Number Of Ingredients 11
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.
Nutrition Facts : Calories 342 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
LOW FAT STRAWBERRY NO-BAKE CHEESECAKE RECIPE
This no-bake cheesecake recipe make use of fresh strawberries and low-fat dairy to create a sumptuous dessert without all the guilt.
Provided by Eddie Oliver
Categories Cheesecake
Time 2h15m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Carbohydrate 12.88g, Cholesterol 52.73mg, Fat 16.08g, Fiber 0.47g, Protein 2.75g, SaturatedFat 9.39g, ServingSize 8.00, Sodium 106.14mg, Sugar 0.00, UnsaturatedFat 4.27g
HEALTHY CHEESECAKE NEW YORK STYLE
Healthy Cheesecake New York Style
Provided by Raman Sreedaran
Categories Nutrition
Time 1h20m
Yield 16
Number Of Ingredients 15
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.
Nutrition Facts : Calories 285, Fat 15g, Cholesterol 76mg, Carbohydrate 23.5g, Protein 11.9g, Fiber 1.7g, Sugar 1.1g, SaturatedFat 8.5g, Sodium 720mg
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
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- Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-in. springform pan. Bake until golden brown, about 10 minutes.
- Meanwhile, drain cottage cheese in a strainer 15 minutes. Whirl cottage cheese in a food processor until smooth. Add neufchâtel and 2 cups sugar and blend until no lumps remain. Then add flour, vanilla, lemon zest, salt, eggs, and egg whites and blend until mixture is smooth, scraping inside of bowl as needed. Pour into prepared pan.
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