Amazing Low Cal Fat Free Sugar Free Cheesecake Recipes

LOW CALORIE AND LOW FAT CHEESECAKE

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!

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.

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.

LOW FAT REFINED SUGAR FREE CHEESECAKE

Steps:

• Prepare the crust. Preheat the oven to 350F (180C) and line with parchment paper a 8 inch (20cm) springform pan (with a removable base). Place the refined sugar free cookies or graham crackers into the bowl of a food processor and crush until crumbs form. Add melted butter or coconut oil and mix until evenly moistened.
• Press the mixture into the bottom of the pan using the back of a spoon.
• Bake for 10-13 minutes. Set aside to cool completely.
• Reduce oven temperature to 300F (150C).
• Prepare yogurt cream cheese filling. In a large bowl mix the light cream cheese with honey (maple syrup) until smooth. Add salt, lemon zest, vanilla extract and cornstarch and mix until combined.
• Add eggs one at a time until each egg is incorporated. Add yogurt and mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
• Pour the yogurt cream cheese mixture over the prepared crust.
• Bake at 300F (150C) for 1 hour. Turn off the heat and leave it another hour in the oven.
• Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
• Prepare the refined sugar free strawberry sauce. Place strawberries and orange juice into a small saucepan and bring to a boil while stirring constantly. Simmer for about 10-15 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside to cool. If it seems it needs more sweetness add 2-3 teaspoons of honey and stir to combine.
• Top the cheesecake with fresh strawberries and serve with strawberry sauce if desired and enjoy!

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.