Cheesecake Healthy Makeover Recipes

MAKEOVER TRADITIONAL CHEESECAKE

Steps:

• Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 325° for 18-22 minutes or until lightly browned. Cool on a wire rack., Place the lemon juice, vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for 2 minutes or until smooth. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the remaining sour cream. Add flour and pureed cottage cheese mixture; mix well. Add eggs; beat on low speed just until combined. Pour into crust., Place springform pan in a larger baking pan; add 3/4 in. hot water to larger pan. Bake at 325° for 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with caramel topping and chopped candy.

THE ULTIMATE MAKEOVER: NEW YORK CHEESECAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 20cm loose-bottomed or springform tin with baking parchment and stand it on a baking sheet. Melt the butter and stir in the biscuit crumbs. Press the mix into the base of the tin, then bake for 10 mins. Remove from the oven and raise the temperature to 240C/fan 220C/gas 9.
• For the filling, beat the soft cheese just until smooth with an electric hand mixer on low speed. Gradually add the sugar, also on a low speed, then the cornflour without overbeating. Scrape the sides of the bowl. Slowly whisk in the lemon zest and juice, the vanilla, then the eggs. Scrape the sides of the bowl, then finally whiskin the fromage frais. The mixture should be smooth and quite runny.
• Pour the filling over the crumb base. Jiggle the tin to level the mix and squash surface bubbles with the back of a teaspoon. Bake for 10 mins, then lower the heat to 110C/fan 90C/gas ¼. Bake another 25 mins and, if you are using an electric oven, leave the oven door slightly ajar for the first 3 mins. After the 25 mins, shake the tin and there should be a wobble in the centre of the filling. If left until firmer it is more likely to crack later. Turn off the oven, keep the door closed and leave the cake in for 2 hrs. Open the door, loosen the top edges of the cake with a round bladed knife, then leave in the oven to cool gently for another 1-1½ hrs.
• Meanwhile, put the sugar for the topping in a small pan with 3 tbsp water. Bring to a simmer, stirring to dissolve the sugar, then let it bubble for 1-2 mins to make a thin syrup. Tip in the blueberries, gently stir and cook for about 1 min, just to slightly burst the fruit and release the purple juices. Stir in the lime zest, then leave to cool.
• Spread the fromage frais over the top of the cooled cheesecake. Cover with foil and chill for at least 4 hrs (or overnight). Remove from the fridge 1 hr before serving, loosen the sides of the cheesecake completely, remove from the tin, then slide onto a plate, peeling off the paper as you do. Slice with a sharp knife and serve each wedge topped with a spoonful of syrupy blueberries.

LIGHTER RASPBERRY CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers in a plastic bag and crush with a rolling pin until fine.
• Preheat oven to 350°F (180°C).
• In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
• Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
• Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
• In a large bowl, whisk the cream cheese until there are no lumps.
• Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
• Pour the cheesecake batter into the graham cracker crust. Spread evenly.
• Bake for about 1 hour, then cool for about 30 minutes.
• Top with fresh raspberries in a ring pattern on the top of the cheesecake.
• Chill until the cheesecake has set, 2-4 hours.
• Unmold, slice, then serve!
• Enjoy!

HEALTHY CHEESECAKE

Steps:

• In a small bowl, combine the graham cracker crumbs, brown sugar and cinnamon; stir in butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a blender or food processor, combine cottage cheese and yogurt. Cover and process until smooth; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add egg substitute; beat on low speed just until combined. Stir in the flour, lemon juice, lemon zest and vanilla. Fold in cottage cheese mixture. Pour into crust. , Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

HEALTHIER CHANTAL'S NEW YORK CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Mix graham cracker crumbs and melted butter in a bowl. Press onto the bottom of the prepared springform pan.
• Combine Neufchatel cheese and sugar in a large bowl until smooth. Blend in milk, then mix in eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla extract, and flour until smooth. Pour cream cheese mixture into prepared crust.
• Bake in preheated oven until center sets, about 1 hour. Turn oven off and let cake cook in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until ready to serve.

HEALTHY AND EASY NO-BAKE CHEESECAKE FROM SCRATCH

Steps:

• Soak the lady fingers in the apple juice.
• Dissolve the gelatin slowly into the boiling water.
• In a large bowl, mix the evaporated milk, vanilla, sugar, and cream cheese.
• Stir in the cool gelatin.
• Beat the whipping cream until there are smooth, soft ridges.
• Fold the whipped cream into the mixture of gelatin and the rest of the ingredients.
• Lay half of the lady fingers down into a 10x13-inch pan.
• Pour half of your mixture into the lady finger base, and top that with the other half of lady fingers, then top THAT with the rest of the mixture.
• Let it set in the fridge for several hours, until firm.
• Add your topping.

CHEESECAKE HEALTHY MAKEOVER

Steps:

• Preheat oven to 325 degrees. In 9-inch springform pan, stir crumbs with spread until moistened. With hand, firmly press mixture onto bottom of pan. Bake crust 15 minutes or until deep golden. Cool 5 minutes on wire rack.
• Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly beat sugar mixture into cream cheese. On low speed, beat in sour cream and vanilla. Add eggs and egg whites, 1 at a time, until blended.
• Pour batter over crust in pan. Bake cheesecake 1 hour. Edge will be set, but center will still jiggle. Turn oven off; let cheesecake remain in oven 1 hour. Transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. Remove side of pan to serve.