LIGHT AND AIRY CHEESECAKE
I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
- Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g
LIGHT CHEESECAKE
Make and share this Light Cheesecake recipe from Food.com.
Provided by Steve P.
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
- Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
- Prepare 10 inch springform pan.
- Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
- Put batter in prepared pan.
- Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
- Bake at 350 for 50 Minutes.
- Then turn off oven and leave door halfway opened for 1 hour.
- After 1 hour remove cake from oven.
LIGHT CHEESECAKE
Our family adores cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. -Diane Roth, Adams, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 310mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein.
LIGHT LEMONY BERRY CHEESECAKE
My mom is a very health-conscious cook, sometimes to a fault. (Sorry, Mom.) This cheesecake happens to be one of her healthy dishes that's also a standout in the taste department. I'll bet no one you serve this to would ever know it's not a straight-up full-fat cheesecake.
Provided by Katie Lee Biegel
Categories dessert
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
- Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
- In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
- Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.
NEW YORK CHEESECAKE (LIGHTER RECIPE)
With its creamy texture and rich flavor, this light version of a classic dessert will easily pass for a high-fat indulgence!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 14h5m
Yield 16
Number Of Ingredients 12
Steps:
- Move oven rack to lowest position. Heat oven to 425°F. Lightly grease side only of 9-inch springform pan with shortening.
- In small bowl, mix graham cracker crumbs, margarine and 2 tablespoons sugar; press evenly on bottom of pan.
- In large bowl, beat cream cheese, 1 3/4 cups sugar, the flour, orange peel, lemon peel and salt with electric mixer on medium speed about 1 minute or until smooth. Beat in egg product and egg yolks, beating on low speed until well blended. Pour over graham cracker mixture.
- Bake 15 minutes.
- Reduce oven temperature to 200°F. Bake 1 hour longer. Cheesecake may not appear to be done, but if a small area in the center seems soft, it will become firm as cheesecake cools. (Do not insert a knife to test for doneness because the hole could cause cheesecake to crack.) Turn off oven; leave cheesecake in oven 30 minutes longer. Remove from oven and cool in pan on wire rack away from drafts 30 minutes.
- Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 9 hours but no longer than 48 hours.
- Run metal spatula along side of cheesecake to loosen again. Remove side of pan; leave cheesecake on pan bottom to serve. Serve with berries, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 330, Carbohydrate 30 g, Cholesterol 80 mg, Fiber 0 g, Protein 10 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 390 mg
LIGHT CHERRY CHEESECAKE
This cheesecake boasts a velvety texture with less fat than the original, thanks to lighter versions of cream cheese and sour cream, plus plenty of cottage cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h45m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees, with rack set in lower third. Assemble a 9-inch springform pan with the rimmed side of the pan facing down. Coat pan with cooking spray; line side with a long strip of waxed or parchment paper.
- In a food processor, grind graham crackers until fine crumbs form. Add oil, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
- Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
- Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature, about 2 hours. Refrigerate until firm, at least 3 hours and up to 2 days.
- Make topping: In a large skillet, combine cherries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Cool, and refrigerate for at least 2 hours and up to 2 days.
- To serve, unmold cheesecake (peel off and discard paper). Transfer to a serving platter; top with cherry topping.
Nutrition Facts : Calories 333 g, Fat 12 g, Fiber 1 g, Protein 16 g
DELICIOUS LITE CHEESECAKE (COOKING LIGHT)
This cheesecake is amazingly delicious! It is low-fat without being flavourless and airy! We really enjoyed this. If you take the time to make this, your family (and waistline!) will appreciate it! This is a recipe from Cooking Light.
Provided by I Cant Believe Its
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 246.9, Fat 8.6, SaturatedFat 4.2, Cholesterol 62.4, Sodium 323, Carbohydrate 33, Fiber 0.3, Sugar 23.7, Protein 9.6
LITE CHEESECAKE
This is a light, creamy, no-bake dessert made with cottage cheese instead of cream cheese, so it is lower in calories than most cheesecakes.
Provided by Bea Gassman
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Force cottage cheese through a sieve, or pulse until creamy in a food processor or blender; set aside
- In a medium saucepan, combine egg yolks, milk, sugar and salt. Cook over medium heat, stirring constantly, until mixture is thickened; remove from heat. In a small bowl, dissolve gelatin in water. Stir into the custard mixture. Stir in creamed cottage cheese and lemon juice.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold whites into cheese mixture. Pour filling into graham cracker crust. Chill for several hours in the refrigerator before serving.
Nutrition Facts : Calories 192.7 calories, Carbohydrate 23.4 g, Cholesterol 41 mg, Fat 7.7 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 284.4 mg, Sugar 16.9 g
LIGHT CHOCOLATE CHEESECAKE
This was published in Light and Tasty this month. I tried it using half Splenda and half sugar and adding strawberries to garnish. It is very good! Perfect for the chocolate lover!
Provided by PaulaG
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 325°F.
- Prepare a 9-in springform pan by spraying with non-stick cooking spray.
- Sprinkle the graham cracker crumbs on the bottom of the pan and swirling up sides of pan to coat lightly; set aside.
- In food processor, add half-and-half, cream cheese, cottage cheese, sugar, Splenda, cocoa, flour and vanilla.
- Process by pulsing several times until mixture is smooth.
- Add egg substitute and pulse until blended.
- Sprinkle the chocolate chips on top of mixture, pulse once or twice to blend and pour into prepared pan.
- Bake for 25 to 30 minutes or until almost set.
- Cool on wire rack for 10 minutes.
- Carefully run knife around edge of pan to loosen and remove sides of pan.
- When cool, slide cake onto serving dish.
- Microwave the strawberry preserves just until liquid.
- Serve with the strawberry preserves spooned over the top of each serving; sprinkle with shaved baking chocolate, and arrange quartered strawberries on plate.
- Cooking time does not include cooling period.
- It is actual cooking time.
Nutrition Facts : Calories 258.6, Fat 13.2, SaturatedFat 7.5, Cholesterol 33.9, Sodium 232.8, Carbohydrate 30.2, Fiber 1.8, Sugar 22.7, Protein 8.3
EASY LITE NO BAKE CHEESECAKE
For years I have looked for a recipe similer to that of the Sara Lee French Cheesecake with no sucess but finally was able to find one that came close so I changed it slightly and the result I think is absolutely delicous. This recipe can be made with regular ingredience for those not counting calories. I have made this pie many times with glowing reiviews and no one believes it is low calorie!
Provided by vernanelson
Categories Cheesecake
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the pie crust according to package directions, using a deep dish pie plate, this recipe makes a large pie.
- Beat the room temperature cream cheese till fluffy.
- Add in the sugar and continue to beat till well incorporated.
- Then add the sour cream, lemon juice and vanilla, beating after each addition.
- Next fold in the thawed cool whip, continue folding until all is well blended.
- Pour into the ready pie crust and chill for at least 1 hours It is better made ahead 4 to 6 hours or overnight to let it set up and the flavors blend.
Nutrition Facts : Calories 364.2, Fat 26.9, SaturatedFat 19.1, Cholesterol 56.3, Sodium 262.6, Carbohydrate 24.3, Sugar 20, Protein 7.5
More about "lite cheesecake recipes"
LIGHT STRAWBERRY CHEESECAKE - RACHAEL RAY IN SEASON
From rachaelraymag.com
EASY CHEESECAKE RECIPE - BEST CLASSIC CHEESECAKE
From delish.com
PERFECT NO-BAKE CHEESECAKE RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
LIGHT CHOCOLATE CHEESECAKES - THE RECIPE REBEL
From thereciperebel.com
HEALTHY CHEESECAKES | COOKING LIGHT
From cookinglight.com
10 BEST LIGHT FLUFFY CHEESECAKE RECIPES | YUMMLY
From yummly.com
LITE CHEESECAKE | RICARDO
From ricardocuisine.com
10 BEST PHILADELPHIA LIGHT CHEESECAKE RECIPES | YUMMLY
From yummly.com
CHEESECAKE RECIPE - PREPPY KITCHEN
From preppykitchen.com
EASY CLASSIC BAKED CHEESECAKE | RECIPETIN EATS
From recipetineats.com
THE BEST LIGHT RECIPE: WOULD YOU MAKE 28 LIGHT CHEESECAKES TO …
From amazon.ca
Reviews 65Format HardcoverAuthor Editors Of Cooks Illustrated
ITALIAN LEMON CHEESECAKE | LIGHT & FLUFFY CHEESECAKE WITH RICOTTA
From missallieskitchen.com
EASY NO BAKE CHEESECAKE RECIPE - I WASH YOU DRY
From iwashyoudry.com
BEECHER'S NO-BAKE SUPER-LIGHT CHEESECAKE
From beechershandmadecheese.com
25 FRESH AND SUMMERY CHEESECAKE RECIPES | TASTE OF HOME
From tasteofhome.com
OUR FAVORITE FLUFFY CHEESECAKE - COOKIE MADNESS
From cookiemadness.net
25 BEST CHEESECAKE RECIPES - EASY CHEESECAKE DESSERTS
From thepioneerwoman.com
THE BEST LIGHTENED-UP MINI CHEESECAKE RECIPE | FOODAL
From foodal.com
LIGHT & DELICIOUS LEMON CHEESECAKE RECIPE - MAISON DE CINQ
From maisondecinq.com
LITE CHEESECAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LITE CHEESECAKE - RECIPES LIST
From recipes-list.com
LITE CHEESECAKE RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
ITALIAN LEMON RICOTTA CHEESECAKE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
NO-BAKE CHEESECAKE - SKINNYTASTE
From skinnytaste.com
LIGHT CHEESECAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
TOP 10 EASY CHEESECAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
LITE CHEESECAKE | RICARDO
From ricardocuisine.com
INCREDIBLY LIGHT STRAWBERRY CHEESECAKE RECIPE (BEST OF 2022)
From firstdayofhome.com
LIGHT GREEK YOGURT CREAM CHEESE CHEESECAKE RECIPE - 200 CALORIES
From showmetheyummy.com
NO-BAKE CHEESECAKE: SO FLUFFY SMOOTH & EASY TO MAKE ... - BAKING …
From bakingamoment.com
LIGHTEST CREAMIEST CHEESECAKE | CHRISTINE CUSHING - YOUTUBE
From youtube.com
LIGHT LEMON CHEESECAKE BARS | WITH A BLAST
From withablast.net
NO BAKE LIGHT CREAM CHEESE BERRY CHEESECAKE RECIPE - AN ITALIAN …
From anitalianinmykitchen.com
KEY LIME CHEESECAKE - COOKING CLASSY
From cookingclassy.com
LIGHT CHEESECAKE | MISS CHINESE FOOD
From misschinesefood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love