German Chocolate Cheesecake Low Fat And Low Sugar Recipes

GERMAN CHOCOLATE CHEESECAKE

Steps:

• Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.

GUILT-FREE GERMAN CHOCOLATE CAKE RECIPE - (4.1/5)

Steps:

• MAKE BATTER Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk chocolate, cocoa, and boiling water in bowl until smooth; let cool. Combine flour and baking soda in separate bowl. With electric mixer on medium-low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture -lightens in color and sticks to sides of bowl, about 1 minute. Scrape down bowl, then add eggs, 1 at a time, and mix until well combined, about 45 seconds. Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined. BAKE CAKE Divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack and cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.) MAKE FROSTING Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature. ASSEMBLE CAKE Place 1 cake round on serving platter. Spread with half of frosting, then top with second cake. Spread remaining frosting over top of cake. Sprinkle with remaining pecans and coconut. Serve.

GERMAN CHOCOLATE CHEESECAKE (LOW FAT AND LOW SUGAR)

Steps:

• Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
• For crust mix together in a 9" spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
• To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
• For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.

LOW-SUGAR CHEESECAKE

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.

GERMAN CHOCOLATE NO-BAKE CHEESECAKE

Steps:

• Beat cream cheese and sugar in large bowl with mixer until blended. Add melted sweet chocolate; beat just until blended. Stir in 2 cups COOL WHIP. Spoon into crust; cover with remaining COOL WHIP.
• Refrigerate 3 hours or until set. Meanwhile, microwave semi-sweet chocolate in microwaveable bowl on HIGH 1 min.; stir. Dip one end of each pecan in chocolate; place in single layer on waxed paper-covered plate. Let stand until ready to use.
• Sprinkle cheesecake with coconut just before serving. Top with pecans.

LIGHT GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°.
• Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
• Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
• Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
• Add yogurt, extracts, and egg whites; beat well.
• Lightly spoon sifted flour into dry measuring cups, and level with a knife.
• Combine sifted flour through salt.
• Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
• Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
• Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
• Spread with 1/3 cup frosting (below), and top with remaining cake layer.
• Spread remaining frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.
• FROSTING:.
• Melt butter in a medium saucepan over medium-high heat.
• Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
• Remove mixture from heat, and stir in sugar, cornstarch, and salt.
• Add milk, syrup, and egg yolks, and stir well.
• Cook 2 minutes over medium-high heat or until thick, stirring constantly.
• Remove from heat, and stir in flaked coconut and extracts.
• Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).