Almost Fat Free Cheesecake Recipes

LOW-FAT CHEESECAKE

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.

CREAMY & ALMOST-FAT-FREE CHEESECAKE

Steps:

• Blend graham crackers in blender until crumbs are formed.
• Place into 9-inch pie plate and add melted margarine, stir and press into pan.
• Combine pudding mix and 2 cups milk in bowl, whisk together
• Combine softened cream cheese, 1 T. milk and sugar in a separate bowl, whisk until smooth.
• Combine both the pudding mixture and cream cheese mixture, stirring until smooth.
• Pour into pie crust and refridgerate for at least an hour.
• Serves 6, 177 calories per slice.
• * For a fuller pie, use two pudding packages, or add in Cool Whip.

LOW-FAT CHEESECAKE

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.

JOANNE'S ALMOST FAT-FREE LEMON CHEESECAKE (PAULA DEEN)

Steps:

• Preheat oven to 325°.
• Lightly spray a 9" springform pan with cooking spray.
• Mix crumbs and melted butter in a bowl.
• Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
• Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
• Cool on rack.
• Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• Gradually beat in Splenda.
• Beat in eggs, 1 at a time, just until incorporated.
• Beat in zest and juice.
• Pour into crust.
• Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
• Let cool completely.
• Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
• Whisk until hot and frothy, about 5 minutes.
• Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• Remove from heat and cool for 30 minutes.
• Run a thin blade around the edge of the springform pan and remove sides.
• Transfer to a serving plate.
• Spread lemon curd over top.
• Let stand at room temperature for 30 minutes.
• Garnish with raspberries, if desired.
• Cool cheesecake in refrigerator several hours or overnight before serving.
• Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.

ALMOST CHEESECAKE (LOW FAT/SUGAR)

Steps:

• Blend and pour into crust.
• Refrigerate until set.
• You can add fruity toppings or incorporate fruit into the recipe. You can also use chocolate pudding or any other flavor you want.

AMAZING LOW CAL, FAT FREE, SUGAR FREE CHEESECAKE

Steps:

• 24 hours in advance, you are going to need to make the yogurt into yocheese. Do this by placing a large strainer in a bowl. Line the strainer with a few layers of paper towels, and pour in the yogurt. Cover with plastic wrap and place in refrigerator. This will allow the whey to drain from the yogurt, making the consistency much more firm.
• After 24 hours has passed, you can begin by whipping the cream cheese in a large bowl.
• Stir in the sugar substitute.
• Add in the instant pudding, and mix well.
• Stir out the lumps either by hand or place in blender. It is important that all lump are out and batter is smooth.
• Pour in pie crust and refrigerate for an hour or until firm.