YOGURT-RICOTTA CHEESECAKE
I have always liked Italian ricotta cheesecakes, but they have too much sugar for me. I made a light version, and my family couldn't even tell the difference! I serve mine with sugar-free strawberry ice cream topping and fresh strawberries. -Diane Shipley, Mentor, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. In a large bowl, beat cream cheese, ricotta and sugar blend until smooth. Beat in yogurt, butter, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until blended. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake until center is almost set, 80-85 minutes. 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. If desired, serve cheesecake with strawberries.
Nutrition Facts : Calories 246 calories, Fat 15g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 231mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 9g protein.
CRUSTLESS CHEESECAKE RECIPE WITH STRAWBERRIES
Crustless New York Style Cheesecake served with fresh strawberry compote. It's so creamy and delectable. It's our favorite cheesecake recipe!
Provided by Amy Desrosiers
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- For the Cheesecake:
- Pre-heat oven to 350° F.
- Grease a 9" spring form pan. I use shortening for mine.
- Foil the pan's outside to prevent water from entering the spring form pan when baking. I use three layers to wrap around the outside of the pan.
- In a stand mixer, add your softened cream cheese, and sugar. Blend until creamy
- Slowly add in the milk and each egg one at a time
- Finally, mix in the vanilla, sour cream and flour- you might want to reduce your speed to prevent the flour from creating a dust cloud.
- Blend until creamy and pour into your greased springform pan.
- *Place foil covered spring form pan into a baking sheet that has 1 ½ cups of water in it to create a water bath.
- Bake for 75-80 minutes. Cheesecake will be golden brown, and puffy, but will evenly sink once done. Avoid opening the oven and drastically changing the temperature to prevent cracking.
- For the Strawberry Compote:
- Add lime juice, water, and strawberries to a medium stockpot
- Sprinkle in sugar and cook over low heat for 6 minutes. Berries will be slightly mushy. Allow to cool before serving to allow it to thicken.
Nutrition Facts : ServingSize 1 slice, Calories 385 kcal, Carbohydrate 13 g, Protein 9 g, Fat 33 g, Sodium 334 mg, Sugar 6 g
CRUSTLESS NEW YORK CHEESECAKE
This rich cheesecake is incredibly creamy. Even though the cake doesn't have a crust, I guarantee everyone will love it. -George Parsell, Flushing, New York
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, beat the first seven ingredients until smooth. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. , Bake for 70-75 minutes or until edges are lightly browned and top is dry to the touch (center 5 inches of cheesecake will not be set). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. , Refrigerate overnight. Garnish with fruit. Refrigerate leftovers.
Nutrition Facts : Calories 330 calories, Fat 21g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 187mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 0 fiber), Protein 9g protein.
NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)
My Nana's Cream Cheese Pie is a fabulous low carb keto cheesecake with no crust. This easy cream cheese pie recipe is made in a pie plate. Although it's a crustless cheesecake, it does make it's own crust in the pan.
Provided by lowcarbmaven.com
Categories Dessert
Time 1h5m
Number Of Ingredients 11
Steps:
- Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
- Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
- Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
- Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
- Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.
Nutrition Facts : Calories 332 kcal, Carbohydrate 4 g, Protein 9 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 187 mg, Sodium 225 mg, UnsaturatedFat 10 g, ServingSize 1 serving
CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)
This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.
Provided by coconutty
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
- Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
- Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
- Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
- Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
- Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
- Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
- NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.
Nutrition Facts : Calories 244.7, Fat 16.1, SaturatedFat 8.3, Cholesterol 165.7, Sodium 169.2, Carbohydrate 18.6, Sugar 18.1, Protein 6.4
YOGURT CHEESE CHEESECAKE (CRUSTLESS)
Make and share this Yogurt Cheese Cheesecake (Crustless) recipe from Food.com.
Provided by R Foodie
Categories Cheesecake
Time 3h10m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.
- Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
- Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
- Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
- Chill until ready to serve, overnight is best. Serves 10-12.
- NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!
Nutrition Facts : Calories 230.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 2, Sodium 108.4, Carbohydrate 49.8, Fiber 0.1, Sugar 47.7, Protein 8
CRUSTLESS NEW YORK CHEESECAKE
Delicious, light, creamy, low carb, gluten-free crustless New York cheesecake! This cheesecake is so easy to make and it comes out perfect without a crust!
Provided by Diane
Categories Desserts
Time 5h45m
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees
- Wrap the outside of a 9 inch springform pan with heavy tinfoil to make it waterproof.
- Thoroughly oil the entire interior of the pan with coconut oil or butter
- In a stand mixer, beat the cream cheese. Add the sugar and mix.
- Add sour cream, scrape down the bowl as needed, and mix thoroughly.
- Crack the eggs and add in one at time, mixing GENTLY* (see notes) after each addition.
- Mix in the remaining ingredients and mix until smooth.
- Pour the cheesecake batter into the pan and put the pan into a one/half inch water bath(I used my roasting pan).
- Bake for 75 to 90 minutes until set and golden brown. The top should NOT jiggle a LOT when set. But it may move a LITTLE BIT. Turn off oven and crack the door slightly for 30 minutes . Then remove cake to counter and let cool until the cake is at room temperature. Remove the sides of your pan and continue to cool in the refrigerator until completely set. Several hours.
Nutrition Facts : Calories 216 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 20 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 slice, Sodium 177 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
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