Low Sugar Low Fat Lemon Cheesecake Recipes

LOW-SUGAR CHEESECAKE

Steps:

• For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
• Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
• For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

NO-SUGAR CHEESECAKE

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan.
• Combine the almond flour, pecans, sweetener and melted butter in a food processor and pulse until finely ground and combined. Turn the mixture out into the prepared springform pan and press it firmly on the bottom and about 1 1/2 inches up the sides. Bake the crust for 10 minutes, then cool completely on the rack.
• For the filling: Reduce the oven temperature to 325 degrees F.
• Combine the cream cheese, sweetener, lemon juice and vanilla in the bowl of a stand mixer and beat until lightened and smooth. Add the eggs one at a time, beating to incorporate after each addition.
• Scrape the mixture into the cooled crust and smooth the top with an offset spatula. Bake until the edges of the cake are set but the center is still jiggly, 45 to 50 minutes. Run a thin knife around the edges of the cake to separate it from the pan, then let the cake cool for 1 hour.
• Loosely cover the cheesecake and refrigerate until cold, at least 4 hours, before serving.

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.

LOW CALORIE AND LOW FAT CHEESECAKE

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!

SUGAR-FREE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
• Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 minutes or until center is almost set.
• Cool and refrigerate at least 4 hours.
• Garnish with addition lemon yest if desired.
• Store leftover cheesecake in refrigerator.

NO BAKE SUGAR FREE CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and cinnamon. Mix well and press into the bottom of a 9 inch square pan. Bake in preheated oven for 8 to 10 minutes. Remove from oven and allow to cool.
• Dissolve lemon gelatin in boiling water. Let cool until thickened, but not set. In a large bowl, beat cream cheese and vanilla until smooth. Blend in lemon gelatin. Fold in whipped topping.
• Pour filling into crust. Sprinkle top with graham cracker crumbs. Refrigerate over night.

LOW SUGAR & LOW FAT LEMON CHEESECAKE

Steps:

• Preheat oven to 350°.
• Mix cookie crumbs with the melted butter and press into the bottom of a cheesecake pan.
• Bake for 6 - 8 minutes and remove from oven.
• Next using a mixer, beat softened cream cheese, sugar and sugar substitute, eggs, vanilla, lemon zest, lemon juice and sour cream until creamy.
• Pour mixture into the baked cookie crust and return to the oven for 30-40 minutes, or until set depending on your oven.
• While cheese cake is in the oven, mix the topping and set aside.
• Remove cheese cake from the oven and let cool slightly.
• After the cake has cooled, pour the sour cream mixture over the top of the cake and return to the oven for 10 minutes.
• When the topping is set, remove from the oven and let cool for 30 minutes and then place the cheesecake into the fridge until completely cold.
• Before serving, run a butter knife around the edges or the sides of your pan and carefully remove for slicing.