15 Minute Fat Free Cheesecake Recipes

JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)

Steps:

• Preheat oven to 325°.
• Lightly spray a 9" springform pan with cooking spray.
• Mix crumbs and melted butter in a bowl.
• Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
• Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
• Cool on rack.
• Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• Gradually beat in Splenda.
• Beat in eggs, 1 at a time, just until incorporated.
• Beat in zest and juice.
• Pour into crust.
• Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
• Let cool completely.
• Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
• Whisk until hot and frothy, about 5 minutes.
• Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• Remove from heat and cool for 30 minutes.
• Run a thin blade around the edge of the springform pan and remove sides.
• Transfer to a serving plate.
• Spread lemon curd over top.
• Let stand at room temperature for 30 minutes.
• Garnish with raspberries, if desired.
• Cool cheesecake in refrigerator several hours or overnight before serving.
• Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.

FAT-FREE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Spray a 9 inch pie plate with non stick vegetable spray.
• Add graham crumbs and shake the plate to coat the entire surface.
• Set aside.
• In a separate bowl, combine cream cheese, sugar and flour.
• Beat on medium speed until thoroughly mixed and creamy.
• Beat in sour cream, egg whites and vanilla.
• Pour mixture into graham crust and place in center of preheated oven.
• Bake 40 minutes.
• Remove from oven and cool on a rack.
• Refrigerate at least 3 hours before serving.
• Top with strawberries if desired.

AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE

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.