Light Cheesecake Recipes

LIGHT CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.

COOKING LIGHT CHEESECAKE

Steps:

• Pre-heat oven to 350 degrees.
• To prepare cheesecake, place ½ cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand.
• Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.).
• Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides.
• Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely.
• Reduce oven to 300 degrees.
• Combine 1 ½ cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth.
• Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined.
• Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.
• Turn oven off and leave cheesecake in the oven for 30 minutes with the door open.
• Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.

LIGHT, SUMMERY LEMON CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.
• Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.
• Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
• Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
• Preheat the oven to 350 degrees F (175 degrees C).
• Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
• Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
• Bake cheesecake in the preheated oven until almost set, about 45 minutes.
• Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.
• Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.
• Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.
• Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.

LIGHT CHERRY CHEESECAKE

Steps:

• Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
• In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
• Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
• Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
• Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
• To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.

DELICIOUS LITE CHEESECAKE (COOKING LIGHT)

Steps:

• Preheat oven to 300 degrees.
• Coat a 9-inch springform pan with cooking spray (coat well!).
• Combine crumbs, 1 1/2 tablespoons sugar, and melted margarine, then firmly press crumb mixture into bottom of pan.
• Combine 2/3 cup sugar, flour, cornstarch, vanilla, light cream cheese, and fat free cream cheese in a large bowl and beat at high speed of a mixer until smooth.
• Add milk and sour cream to cheese mixture, then beat until smooth.
• Beat egg whites at high speed of a mixer until soft peaks form.
• Clean and dry beaters, then add sugar to egg whites, a tablespoon at a time, until all sugar is incorperated and peaks form again.
• Gently fold egg white mixture into cheese mixture.
• Pour into prepared pan. Bake for 55-60 minutes or until almost set (a few inches in the middle will still jiggle lightly, and the edges will have started to pull away from the sides of the pan).
• Remove from oven, and run a dull knife around the edge of the cheesecake to seperate it from the side of the pan (helps prevent cracking).
• Cool completely on a wire rack, then cover and chill overnight. Enjoy the NEXT DAY!

LIGHT CHEESECAKE

Steps:

• Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
• Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
• Prepare 10 inch springform pan.
• Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
• Put batter in prepared pan.
• Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
• Bake at 350 for 50 Minutes.
• Then turn off oven and leave door halfway opened for 1 hour.
• After 1 hour remove cake from oven.