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 CHEESECAKE
"No one would ever guess this smooth, rich-tasting dessert is low in fat," assures field editor Vera Reid of Laramie, Wyoming. "Drizzled with cherry pie filling, it's a delicious lovely treat."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.
Nutrition Facts : Calories 211 calories, Fat 1g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 384mg sodium, Carbohydrate 37g carbohydrate (28g sugars, Fiber 0 fiber), Protein 13g protein.
LOW-FAT NO-BAKE BLUEBERRY CHEESECAKE RECIPE - (4.5/5)
Provided by á-2686
Number Of Ingredients 4
Steps:
- In a large mixing bowl, mix together cream cheese, whipped topping, and sugar. Spoon into graham crust and chill for 1 hour. Top with fresh blueberries or fruit of your choice.
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 FAT BLUEBERRY CHEESECAKE PIE
My brother is a huge cheesecake fan and often gets his from Junior's in Brooklyn. With his new years resolution to shed some pounds I thought this recipe might be a great way for him to have his favorite dessert without derailing his efforts. Knowing that others are also making an effort to lighten up, I thought I would post it here as well. I have not tried this yet, but this includes my minor modifications. (By my calculations, this is 3 WW points per serving.)
Provided by justcallmetoni
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
- Preheat oven to 350 degrees.
- Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
- Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
- While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
- Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
- Serve with blueberry sauce.
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