LOW-FAT CHEESECAKE
This cheesecake takes advantage of lower-fat ingredients but still hits all the rich, creamy notes of a traditional version.
Provided by Food Network Kitchen
Categories dessert
Time 10h
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
- Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
- Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
- Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
- Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.
Nutrition Facts : Calories 229, Fat 11 grams, SaturatedFat 7 grams, Cholesterol 61 milligrams, Sodium 319 milligrams, Carbohydrate 24 grams, Protein 11 grams
LOW FAT NO BAKE CHEESECAKE
Make and share this Low Fat No Bake Cheesecake recipe from Food.com.
Provided by kansashortcake
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Blend creamcheese with Spelenda until well blended.
- Fold in Coolwhip.
- Place mixture into crust.
- Refriderate 2-3 hours before serving.
- Top with cherry pie filling if desired.
Nutrition Facts : Calories 177.9, Fat 13.1, SaturatedFat 10.1, Cholesterol 15.9, Sodium 93.6, Carbohydrate 12, Fiber 0.1, Sugar 7.4, Protein 3.4
LOW CALORIE AND LOW FAT CHEESECAKE(CRUSTLESS)
Make and share this Low Calorie and Low Fat Cheesecake(Crustless) recipe from Food.com.
Provided by smelly0610
Categories Cheesecake
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 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 nonstick cake pan or spring form pan 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.
V'S LOW-FAT FROZEN CHEESECAKE
I accidentally bought fat-free sweetened condensed milk instead of EVAPORATED. After Kicking myself I decided to try something. This turned out to be a great Frozen Cheesecake.
Provided by Vseward Chef-V
Categories Frozen Desserts
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large mixing bowl, beat light cream cheese with electric mixer until fluffy.
- Gradually add Eagle-brand fat-free sweetened condensed milk, mixing until mixture is smooth.
- Add the extract and beat on low speed until mixed.
- Fold in the Cool Whip.
- Pour filling into prepared pie crust and cover.
- Freeze until firm (about 3 hours).
- Optional: topping Lite Cherry Pie filling.
Nutrition Facts : Calories 115.4, Fat 8.9, SaturatedFat 5.8, Cholesterol 21.4, Sodium 108.4, Carbohydrate 5.5, Sugar 5.4, Protein 3.2
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