Joannes Almost Fat Free Lemon Cheesecake Paula Deen Recipes

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



Joanne's Almost Fat-Free Lemon Cheesecake (Paula Deen) image

Saw Paula make this today and it looked scrumptious. Lemon cheesecake is spread with a lemon curd after baking. If you want, you can purchase the lemon curd. Imagine that - Paula making anything fat free. Sugar can be substituted for Splenda, if desired. Can't wait to try this.

Provided by Marie

Categories     Cheesecake

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 15

cooking spray
1 3/4 cups crumbled fat free vanilla wafers
1/4 cup unsalted butter, melted
3 (8 ounce) packages fat free cream cheese
1 cup nonfat sour cream
2 cups Splenda granular (sugar substitute)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus
1 large egg yolk
1/2 cup Splenda granular (sugar substitute)
2 tablespoons unsalted butter, cut into bits

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.

LUSCIOUS LIME CHEESECAKE (THE LADY & SONS)



Luscious Lime Cheesecake (The Lady & Sons) image

This is from the book, The Lady & Sons Savannah Country Cookbook by Paula Deen. This cake looks wonderful! I love cheesecakes in 9x13's, and the fact that it's made with a cake mix makes it look really quick and easy. I can't wait to try this.

Provided by Recipe Junkie

Categories     Cheesecake

Time 1h5m

Yield 15-20 serving(s)

Number Of Ingredients 11

1 (18 3/4 ounce) package yellow cake mix
4 eggs
1/4 cup vegetable oil
2 (8 ounce) packages cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lime zest
1/3 cup fresh lime juice
1 teaspoon vanilla
1 (8 ounce) container Cool Whip or 2 cups heavy cream, whipped with
1/2 cup sugar, until stiff
lime slice, for garnish

Steps:

  • Preheat oven to 300 degrees.
  • Reserve 1/2 c dry cake mix.
  • In large bowl, combine remaining cake mix, 1 egg, and oil.
  • Mix well (mixture will be crumbly).
  • Press evenl in bottom and 1 and 1/2 inches up sides of greased 13x9 inch pan.
  • In same bowl, beat cheese until fluffy.
  • Beat in condensed milk until smooth.
  • Add remaining eggs and reserved cake mix and beat 1 minute at medium speed.
  • Stir in lime zest, lime juice and vanilla.
  • Pour into prepared crust.
  • Bake for 50 - 55 minutes or until center is firm.
  • Cool to room temperature.
  • Chill thoroughly.
  • Spread Cool Whip over top.
  • Cut into squares to serve.
  • Garnish with lime slices.

Nutrition Facts : Calories 471.4, Fat 25.8, SaturatedFat 12.9, Cholesterol 99.4, Sodium 378.5, Carbohydrate 53.6, Fiber 0.4, Sugar 40.2, Protein 7.8

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