Delicious Lite Cheesecake Cooking Light Recipes

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LIGHT CHEESECAKE



Light Cheesecake image

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

1-1/4 cups crushed reduced-fat vanilla wafers (about 40 wafers)
2 tablespoons butter, melted
1 teaspoon plus 1-1/4 cups sugar, divided
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 cup reduced-fat sour cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 cup sliced fresh strawberries

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.

COOKING LIGHT CHEESECAKE



Cooking Light Cheesecake image

Cooking Light, April 2006. If you make this cake in a 9-inch Springform pan, cut the baking time by about 15 minutes. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight.

Provided by SashasMommy

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 12

1/2 cup sugar
20 reduced-fat vanilla wafers
1/8 teaspoon salt, divided
3 large egg whites, divided
cooking spray
1 1/2 cups sugar
3 tablespoons cornstarch
16 ounces block-style light cream cheese, softened
4 ounces block-style fat free cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 large eggs

Steps:

  • Pre-heat oven to 350 degrees.
  • To prepare cheesecake, place ½ cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand.
  • Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.).
  • Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides.
  • Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely.
  • Reduce oven to 300 degrees.
  • Combine 1 ½ cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth.
  • Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined.
  • Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.
  • Turn oven off and leave cheesecake in the oven for 30 minutes with the door open.
  • Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.

DELICIOUS LITE CHEESECAKE (COOKING LIGHT)



Delicious Lite Cheesecake (Cooking Light) image

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

3/4 cup graham cracker crumbs
1 1/2 tablespoons sugar
2 tablespoons reduced-calorie margarine, melted
2/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
8 ounces neufchatel cheese (LIGHT CREAM CHEESE)
8 ounces fat free cream cheese (spreadable cheese in the containers)
2 eggs
1/2 cup nonfat milk
1/3 cup nonfat sour cream
3 egg whites, at room temperature
1/4 cup sugar

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

LIGHT, SUMMERY LEMON CHEESECAKE



Light, Summery Lemon Cheesecake image

This is a light, airy, and creamy cheesecake. The lemon flavor is not too bold and it has a delicious pound cake crust.

Provided by Amy Melvin

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 11h15m

Yield 12

Number Of Ingredients 20

1 cup white sugar
½ cup butter, softened
2 large eggs
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
½ teaspoon lemon zest
½ teaspoon lemon extract
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 large eggs
12 ounces ready-to-serve lemon pudding
1 (8 ounce) container sour cream
1 teaspoon lemon zest
4 egg whites
¼ teaspoon cream of tartar
1 pinch salt
½ cup white sugar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high.
  • Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined.
  • Combine flour, baking powder, baking soda, and salt in a separate bowl.
  • Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.
  • Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly.
  • Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking.
  • Bake cheesecake in the preheated oven until almost set, about 45 minutes.
  • Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form.
  • Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven.
  • Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes.
  • Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.

Nutrition Facts : Calories 602 calories, Carbohydrate 63.7 g, Cholesterol 183.5 mg, Fat 34.7 g, Fiber 0.5 g, Protein 11.1 g, SaturatedFat 20.6 g, Sodium 428.7 mg, Sugar 42.4 g

BLUEBERRY CHEESECAKE FROM COOKING LIGHT



Blueberry Cheesecake from Cooking Light image

Make and share this Blueberry Cheesecake from Cooking Light recipe from Food.com.

Provided by grandma2969

Categories     Cheesecake

Time 1h55m

Yield 14-16 serving(s)

Number Of Ingredients 16

1 cup graham cracker crumbs
3 tablespoons butter, softened
1 tablespoon sugar
nonstick cooking spray
16 ounces cream cheese, softened
1 1/2 cups fresh blueberries
1/4 cup light sour cream
1 cup sugar
3 tablespoons flour
1/2 teaspoon salt
2 large eggs
2 large egg whites
8 ounces light sour cream
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
1 cup fat-free cool whip, thawed

Steps:

  • combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
  • bake at 350* for 5 minutes.
  • remove from oven and set aside to cool --
  • beat cream cheese at medium speed with mixer till smooth --
  • combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
  • add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
  • gently stir in blueberries, and pour mixture into the pan --
  • bake at 300* for 1 hour and 10 minutes or center is firm.
  • turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
  • cover cheesecake and chill for 8 hours.
  • release sides of pan.stir together whipped topping and sour cream.
  • spread over cheesecake.

Nutrition Facts : Calories 273.9, Fat 17.1, SaturatedFat 9.5, Cholesterol 75.9, Sodium 270.4, Carbohydrate 26.3, Fiber 0.6, Sugar 19.8, Protein 4.8

LIGHT AND AIRY CHEESECAKE



Light and Airy Cheesecake image

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

½ (12 ounce) package vanilla wafers, crushed
3 eggs, separated
½ cup white sugar
8 ounces sour cream
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅛ teaspoon cream of tartar

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



Light Cheesecake image

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

2 (8 ounce) packages cream cheese
1 pint sour cream
1 cup sugar
2 teaspoons vanilla
2 tablespoons flour
3 tablespoons crushed pineapple
3 tablespoons pineapple juice
5 eggs, separated
1/4 teaspoon cream of tartar
1 cup graham cracker crumbs

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 & EASY CHEESECAKE BARS



Light & Easy Cheesecake Bars image

Fresh hints of lemon in the tender crust and creamy filling of these berry-topped treats. -Patricia Nieh, Portola Valley, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1-1/2 dozen.

Number Of Ingredients 10

1/3 cup butter, softened
1 cup sugar, divided
4 tablespoons lemon juice, divided
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 large egg
2 teaspoons grated lemon zest
18 fresh raspberries, halved

Steps:

  • Line a 9-in. square pan with foil; coat with cooking spray and set aside., In a small bowl, beat butter and 1/4 cup sugar until smooth, about 2 minutes. Stir in 2 tablespoons lemon juice. Add flour and salt; mix well. Press into prepared pan. Bake at 350° for 14-16 minutes or until edges are golden brown., Meanwhile, in a small bowl, combine cream cheeses and remaining sugar until smooth. Add egg; beat on low speed just until combined. Stir in lemon zest and remaining lemon juice. Pour over crust. , Bake 14-18 minutes longer or until filling is set., Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. Using foil, lift bars out of pan. Gently peel off foil; cut into squares, then triangles. Garnish with raspberries.,

Nutrition Facts : Calories 153 calories, Fat 7g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

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