8 Minute Low Fat Cheesecake Recipes

LOW-FAT CHEESECAKE

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.

SIMPLE LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350°F.
• Melt the butter in the pan in which the cheesecake is to be baked (8"x8".) Remove it from the heat and stir in the graham cracker crumbs, until the butter is evenly distributed and the mixture is crumbly.
• Press it evenly and firmly along the bottom and 1/2 inch up the sides of the pan.
• Bake the crust for 10 minutes at 350°F.
• Reduce the heat to 325°F.
• Allow the crust to cool.
• Meanwhile, put the sugar and the flour in a large mixing bowl with the salt.
• Grate the lemon zest and add it to the sugar and flour.
• Beat the eggs into the sugar.
• Add the lemon juice, then the buttermilk, and lastly beat in the ricotta cheese. Occasionally if the cheese is very dry and crumbly I have a hard time beating it in smoothly; in that case I put it in the food processor and process for 5 minutes or so until the mixture is very smooth.
• Pour the batter into the crust and bake for 1 hour at 325°F.
• Serve slightly chilled or at room temperature.
• Good plain or with a fruit 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!

LOW SUGAR & LOW FAT LEMON CHEESECAKE

Steps:

• Preheat oven to 350°.
• Mix cookie crumbs with the melted butter and press into the bottom of a cheesecake pan.
• Bake for 6 - 8 minutes and remove from oven.
• Next using a mixer, beat softened cream cheese, sugar and sugar substitute, eggs, vanilla, lemon zest, lemon juice and sour cream until creamy.
• Pour mixture into the baked cookie crust and return to the oven for 30-40 minutes, or until set depending on your oven.
• While cheese cake is in the oven, mix the topping and set aside.
• Remove cheese cake from the oven and let cool slightly.
• After the cake has cooled, pour the sour cream mixture over the top of the cake and return to the oven for 10 minutes.
• When the topping is set, remove from the oven and let cool for 30 minutes and then place the cheesecake into the fridge until completely cold.
• Before serving, run a butter knife around the edges or the sides of your pan and carefully remove for slicing.