Low Fat Sugar Free Ny Cheesecake Recipes

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LOW FAT SUGAR FREE NEW YORK STYLE CHEESECAKE



Low Fat Sugar Free New York Style Cheesecake image

I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by PeggyH.

Provided by internetnut

Categories     Cheesecake

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup graham cracker crumbs
2 tablespoons butter, melted
1/4 cup Splenda sugar substitute
16 ounces reduced-fat cream cheese, softened
8 ounces fat free cream cheese, softened
28 (1 g) packets Equal sugar substitute or 28 (1 g) packets Splenda sugar substitute
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 -2 teaspoon lemon extract
1/2 cup key lime juice (or a little less, depending on how you like it!)

Steps:

  • Melt butter; mix graham cracker crumbs, butter, and ¼ cup splenda and press into bottom of 8-inch springform pan (spray bottom of pan with Pam first). If desired, reserve 1 tablespoon of crumb mixture to sprinkle on top of cake when baking is completed.
  • Beat cream cheese and 28 packets of Equal in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, lime juice and extract until well blended. Spray sides of pan with Pan; pour mixture onto crust in pan.
  • Bake in preheated 325 degree F oven 50 minutes or just until set in the center. If desired, sprinkle with reserved crumbs. Turn oven off and leave cake in oven or on counter for 1-2 hours to gradually cool. Remove outer walls of the pan and refrigerate. Chill well (several hours or overnight) before serving.
  • OR... Line a 9x13 glass pan with parchment paper and spray the paper and sides of the pan with Pam. Bake 30-35 minutes, cool and slice into bite-sized cheesecake treats! In either case, bake the cheesecake with a water bath in the oven along with it to help keep the cheesecake extra moist. All you have to do is put a separate pan with some water in it in the oven, which will boil on it's own and keep the oven nice and steamy-moist!

Nutrition Facts : Calories 294.9, Fat 18.7, SaturatedFat 11.1, Cholesterol 106.3, Sodium 418.7, Carbohydrate 17.3, Fiber 0.2, Sugar 5.2, Protein 14

JUNIOR'S SUGAR-FREE NEW YORK CHEESECAKE



Junior's Sugar-Free New York Cheesecake image

Provided by Food Network

Categories     dessert

Time 11h20m

Yield 8 servings

Number Of Ingredients 11

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more for greasing the pan
2/3 cup almond flour
1/3 cup all-purpose flour
2 tablespoons xylitol sweetener
1 teaspoon salt
1 to 2 tablespoons heavy or whipping cream
1 extra-large egg yolk, slightly beaten with fork
1 cup xylitol sweetener
3 tablespoons arrowroot, dissolved in 2 tablespoons cold water
Four 8-ounce packages cream cheese (use only full fat), room temperature
2 extra-large eggs

Steps:

  • For the crust: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan (preferably nonstick). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side, so water will not leak into the cake as it bakes.
  • Place both flours, the xylitol and salt in a food processor and process for 15 seconds. Add the butter and pulse until the mixture pulls together, about 30 seconds. Add 1 tablespoon of the cream and the egg yolk. Pulse until a soft, slightly sticky dough forms. If it is still stiff, add another tablespoon of cream. Flour your fingers and gently press the dough into the bottom of the prepared springform pan until it is covered. Bake the crust just until it no longer looks moist on the top and feels set when you touch it (do not overbake), 7 to 8 minutes. Cool in the pan on a wire rack. Leave the oven on.
  • For the filling: Beat together 1/2 cup of the Xylitol, the arrowroot and one package of the cream cheese in a large bowl with an electric mixer (using the paddle attachment if you have it) on low about 3 minutes to make a stable starter batter. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after adding each one, about another 3 minutes.
  • Increase the mixer speed to medium and beat in the remaining 1/2 cup xylitol. Add the eggs, beating well. The batter will look light, creamy, airy, and almost like billowy clouds. Be careful not to over mix!
  • Spoon the batter over the baked shortbread crust. Place the springform pan in the center of a large shallow pan and add hot water to the larger pan so that it comes about 1 inch up the side of the springform. Bake until the edge is light golden brown and the cake is light yellow beige, about 1 hour. If the center is still very jiggly, let the cake bake for 5 to 10 minutes more.
  • Gently remove the cake from the water bath, transfer it to a wire rack, remove the foil, and leave it on the rack for at least 2 hours and up to 4 hours. The less you move it, the less likely it is the cake will crack. Once it has cooled, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate overnight until it is completely cold.
  • To serve, remove the springform ring from the cake and serve from the bottom of the pan (do not try to transfer it to a serving platter). Cover any leftover cake and refrigerate for up to 3 days. Do not freeze this cake.

LOW-SUGAR CHEESECAKE



Low-Sugar Cheesecake image

This cheesecake has all the things you want: it's creamy, tangy and pleasantly sweet. With half the amount of carbohydrates (and only 3 g of sugar per serving) as compared to a regular slice of cheesecake it's the perfect dessert for anyone keeping tabs on their sugar intake.

Provided by Food Network Kitchen

Categories     dessert

Time 6h

Yield 12 servings

Number Of Ingredients 14

Nonstick cooking spray
3/4 cup finely ground almonds or almond flour
1/2 cup finely shredded unsweetened coconut or coconut flour
1/4 cup shredded unsweetened coconut, toasted
1/4 teaspoon ground cinnamon
8 tablespoons (1 stick) unsalted butter, melted
Pinch of kosher salt
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups erythritol sweetener
3/4 cup sour cream
1 vanilla bean, split and seeds scraped
Zest from half a lemon
Pinch of kosher salt
3 large eggs, at room temperature

Steps:

  • For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
  • Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
  • For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

Nutrition Facts : Calories 380, Fat 38 grams, SaturatedFat 21 grams, Cholesterol 140 milligrams, Sodium 260 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 7 grams, Sugar 3 grams

NO-SUGAR CHEESECAKE



No-Sugar Cheesecake image

Provided by Valerie Bertinelli

Categories     dessert

Time 6h20m

Yield 8 servings

Number Of Ingredients 9

6 tablespoons unsalted butter, melted and cooled, plus more for the pan
1 1/4 cups almond flour
1/2 cup pecans
1/4 cup confectioners' erythritol sweetener, such as Swerve
Five 8-ounce packages cream cheese, at room temperature
1 3/4 cups confectioners' erythritol sweetener, such as Swerve
1 tablespoon lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs

Steps:

  • For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
  • Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
  • For the filling: Reduce the oven temperature to 325 degrees F.
  • Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
  • Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
  • Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.

SUGAR FREE NEW YORK STYLE CHEESECAKE (STEVIA)



Sugar Free New York Style Cheesecake (Stevia) image

my dad is diabetic an I've seen there inst a lot of recipes that are really "safe" for diabetics. as they shouldn't have flour or things high in carbs. Also I go the natural way with stevia or xylitol. for this I use stevioside which is stronger then regular stevia (they didn't have stevioside as an option) so if you are using regular stevia you may want increase it,,, but do it by taste. I always make two cheesecakes at a time for him so he can freeze one and he always has something on hand to eat. I'm also including two variations,,,, personally I like the key lime version better,,, but you decide.

Provided by jamiej

Categories     Cheesecake

Time 1h10m

Yield 1 9 inch cheesecake, 16 serving(s)

Number Of Ingredients 11

1/4 teaspoon stevia (stevioside)
2 eggs
2 egg whites
2 tablespoons cornstarch
3 (8 ounce) packages cream cheese, softened
1 cup sour cream
2 teaspoons vanilla
2 vanilla beans, scraped
8 ounces whole pecans, ground
1 1/2 tablespoons butter, softened
1 tablespoon flour (optional)

Steps:

  • Grind the pecans, mix with butter and flour (just helps to hold together, but you don't need it). Put into a 9 inch springform pan.
  • In a bowl beat cream cheese, sour cream, vanilla, stevia until fluffy (this is the point I do the tasting to see if it may need more stevia, everyone's taste is different so add a little at a time til you find what " tastes good to you. I use the stevioside which is stronger then regular stevia).
  • Beat in eggs, egg whites and cornstarch. pour mixture over crust into springform pan. bake at 300°F until firm in center (45-60 minutes) refrigerate overnight.
  • Variations: using above recipe.
  • Key Lime-.
  • Zest and juice 5 key limes ( they a smaller then regular limes) plus another 3 tbsp of lime juice, omit the vanilla beans if you like. Add at the beginning, at tasting for stevia see if you need more juice.
  • Chocolate-.
  • Use almonds instead of pecans for the crust.
  • Omit the egg whites and increase eggs to three total. Add 1/3 cup Dutch cocoa.

Nutrition Facts : Calories 297.3, Fat 29.3, SaturatedFat 11.6, Cholesterol 80.5, Sodium 173.6, Carbohydrate 5.2, Fiber 1.4, Sugar 2.5, Protein 5.4

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