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
NUWAVE OVEN-MINI LOW-FAT CHEESECAKES WITH FRUIT (BY CHEF JENNIFE
Make and share this Nuwave Oven-Mini Low-Fat Cheesecakes With Fruit (By Chef Jennife recipe from Food.com.
Provided by Starfire aka Wendy
Categories Tarts
Time 21m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Lightly coat 10 muffin cups (silicone) or paper muffin cups that have been tripled.
- Sprinkle bottom with and sides of each cup with about a1 teaspoon of the crushed vanilla wafers. Set aside.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar, flour, and vanilla. Beat on medium speed until smooth. Add egg product and beat on low speed just until combined. Divide evenly among muffin cups.
- Bake on liner pan for 15-16 minutes on power level high, or until set. Cool in cups on a wire rack for 5 minutes. Cover and chill for 4 to 24 hours. Remove cheesecakes from muffin cups. Just before serving, top cheesecakes with fresh fruit.
Nutrition Facts : Calories 78.5, Fat 0.5, SaturatedFat 0.3, Cholesterol 2.7, Sodium 195.6, Carbohydrate 12.6, Sugar 10.2, Protein 5.6
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.
CLASSIC NEW YORK CHEESECAKE RECIPE - (4.5/5)
Provided by ladydee009
Number Of Ingredients 13
Steps:
- Crust: Mix ingredients together with hands until well blended and crumbs appear moist. Heavily coat 10 inch spring form pan with cooking spray. Pour crust into pan. With hands, spread evenly across the bottom and pat down firmly. Baking: Place first four ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, beat again. Add eggs one at a time, beating well. Pour into greased 10 inch spring form pan. Place pan on the 4 inch rack. Place extender ring on NuWave oven base tray. Bake for 5 minutes on power level high or until top is golden brown. Carefully remove the cake from oven and turn the rack over. Place the cake on the 1 inch rack and bake on power level 6 for 1 hr 45 minutes. When done, cake feels bouncy to the touch, and a toothpick test clean. Let cool completely in oven for 2 to 3 hours, do not remove the dome. This will prevent the top from cracking. Cool to room temperature, then refrigerate for 3 hours. Fruit may be placed on top.
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