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 BAKED PASSIONFRUIT CHEESECAKE
This low-fat cheesecake tastes very fresh, the perfect treat for summer (or winter, anytime in fact), and it won't spoil your diet.
Provided by dani2828
Categories Cheesecake
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix cream cheese with sour cream, egg yolks, starch, vanilla, sugar, lemon zest and juice.
- Beat egg whites until soft peaks form; fold under.
- Mix crumbled cookies with margarine and press into springform with baking paper. Cheese mixture on top.
- Bake at 170°F for about 45 minutes (until it's more or less firm to the touch).
- Leave in form and let cool down for about 10 minutes. Spoon passionfruit pulp over the cake and spread; sprinkle a little caster sugar over.
Nutrition Facts : Calories 571.3, Fat 40.3, SaturatedFat 23.3, Cholesterol 323.2, Sodium 585, Carbohydrate 34, Fiber 1.1, Sugar 23.2, Protein 20.4
PASSION FRUIT CHEESECAKE
Passion fruit and mango add an exotic, lighter touch to a rich cheesecake.
Provided by Food Network Kitchen
Categories dessert
Time 9h25m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil.
- Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan.
- Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
- Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour.
- Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin "blooms", about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight.
- To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor.
- Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis.
PASSIONFRUIT CHEESECAKE
I created the Passion Fruit pie filling for this cheesecake because pie fillings are not readily available in Australia. Of course, you can still use blueberry or cherry pie filling as topping for this cheesecake. This recipe is easily adaptable to low-fat and low-sugar ingredients. This cheesecake freezes extremely well.
Provided by Jaily
Categories Dessert
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
- Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
- Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.
SIMPLE LOW-FAT CHEESECAKE
This was posted in response to a request for a low-fat cheesecake recipe. It's very quick and easy to make, and tasty too. Use low-fat cheese but don't use a totally non-fat cheese or the texture will be a bit "gritty."
Provided by Jenny Sanders
Categories Cheesecake
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F.
- Melt the butter in the pan in which the cheesecake is to be baked (8"x8".) Remove it from the heat and stir in the graham cracker crumbs, until the butter is evenly distributed and the mixture is crumbly.
- Press it evenly and firmly along the bottom and 1/2 inch up the sides of the pan.
- Bake the crust for 10 minutes at 350°F.
- Reduce the heat to 325°F.
- Allow the crust to cool.
- Meanwhile, put the sugar and the flour in a large mixing bowl with the salt.
- Grate the lemon zest and add it to the sugar and flour.
- Beat the eggs into the sugar.
- Add the lemon juice, then the buttermilk, and lastly beat in the ricotta cheese. Occasionally if the cheese is very dry and crumbly I have a hard time beating it in smoothly; in that case I put it in the food processor and process for 5 minutes or so until the mixture is very smooth.
- Pour the batter into the crust and bake for 1 hour at 325°F.
- Serve slightly chilled or at room temperature.
- Good plain or with a fruit topping.
Nutrition Facts : Calories 287, Fat 16.2, SaturatedFat 9.4, Cholesterol 93.7, Sodium 259.1, Carbohydrate 26, Fiber 0.4, Sugar 16.9, Protein 10.1
LOW CALORIE AND LOW FAT CHEESECAKE
This recipe is not the real thing! But when I'm taking in 1200 calories/day and working out 2-3 hours/day training for competitions, I have to watch my calories! To even be able to have cheesecake is a rare treat! This recipe isn't bad at all...and at 155 calories/serving, (1/8 of the cheesecake), I consider it a real treat!
Provided by Haleh Welcher
Categories Cheesecake
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in 8" round baking pan.
- Be careful, make sure butter does not burn.
- Remove from heat and stir in graham cracker crumbs until evenly distributed.
- Press evenly and firm throughout the baking pan.
- Bake crust for 10 minutes, remove and set aside.
- Reduce heat to 325 degrees F.
- With electric mixer, mix cream cheese, splenda, vanilla extract, egg whites until thoroughly mixed.
- Add cake flour, salt, and milk.
- With electric mixer,mix thoroughly.
- Pour the batter into the cooled crust and bake for 1 hour at 325 degrees F.
- Let cool at room temperature for about 20 minutes.
- Place in refrigerator and chill for at least 2 hours.
- Hey, it's definitely not the real thing-- but at 155 calories/serving, (1/8 of the cheesecake), it tastes pretty damn good!
BAKED PASSIONFRUIT CHEESECAKE
Make and share this Baked Passionfruit Cheesecake recipe from Food.com.
Provided by Terese
Categories Cheesecake
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 160oC.
- Place the biscuits in a food processor and process until fine crumbs are formed.
- Tip into a bowl and mix with the melted butter.
- Press into the bottom and 2cm up the sides of a 22cm lined and buttered spring form pan.
- Chill.
- In a medium bowl beat the cream cheese, sugar, vanilla essence and passionfruit until smooth.
- Add the eggs one at a time beating lightly after each addition and stir in the cream.
- Pour into the prepared pastry shell and bake for 1 hour or until set.
- Remove from the oven and place on a rack to cool.
- Chill for 4 hours or overnight.
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