Smart Choice Fluffy Cheesecake Recipes

LIGHT AND AIRY CHEESECAKE

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.

SMART-CHOICE FLUFFY ORANGE CHEESECAKE

Steps:

• Add boiling water to gelatin mix and ginger in large bowl; stir 2 min. until gelatin is completely dissolved.
• Drain oranges, reserving liquid. Add enough cold water to reserved liquid to measure 1/2 cup, then add enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Gradually add gelatin mixture; mix well. Gently stir in COOL WHIP. Spoon into crust; top with oranges.
• Refrigerate 3 hrs. or until firm.

LIGHT CHEESECAKE

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.

FLUFFY CHEESECAKE DESSERT

Steps:

• In a large microwave-safe bowl, combine marshmallows and orange juice. Microwave, uncovered, on high for 1 minute. Stir until smooth. , In a large bowl, beat cream cheese until light and fluffy. Add marshmallow mixture; beat just until smooth. Fold in whipped topping. , Combine wafer crumbs and butter; set aside 3/4 cup for topping. Press remaining crumbs into an ungreased 13x9-in. pan. , Spoon cream cheese filling over crust. Sprinkle with reserved crumbs. Cover and refrigerate 1 hour or until set. Store in the refrigerator.

FLUFFY CHEESECAKE

Steps:

• Preheat oven to 300°F.
• Butter the cake pan.
• Mix crust ingredients together and pat into pan.
• In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
• In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
• Fold egg whites gently into cheesecake mixture and pour into cake pan.
• Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
• Remove and let cool to room temperature. Cut and serve.

SMART-CHOICE FLUFFY WHITE CHOCOLATE CHEESECAKE

Steps:

• Beat Neufchatel and 1/4 cup milk in large bowl with whisk until blended.
• Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP until blended. Pour into crust.
• Refrigerate 4 hours or until firm.

SMART-CHOICE FLUFFY 2-STEP EASTER CHEESECAKE

Steps:

• Beat Neufchatel and sugar in medium bowl with whisk until creamy. Stir in COOL WHIP; spoon into crust.
• Refrigerate 3 hrs. or until firm. Top with jelly beans.

SMART-CHOICE FLUFFY 2-STEP CHEESECAKE MINIS

Steps:

• Place 1 wafer in each of 12 paper-lined muffin cups. Beat Neufchatel and sugar in large bowl with mixer until blended. Add 2-1/4 cups COOL WHIP; mix well. Spoon into muffin cups.
• Refrigerate 3 hours. Top with remaining COOL WHIP and coconut just before serving.