Strawberry Banana Cheesecake Light Or Full Fat Versions Recipes

STRAWBERRY & BANANA CHEESECAKE

Steps:

• put the crushed shortbread cookies into a mixing bowl,add the melted butter and mix untill all the butter has been soaked up.
• put the cookie mixture into the baking tin put into the refridgerator to set.
• next whip the cream untill you have soft peaks, add the softened cream cheese and beat until cheese and cream are blended together.
• Add the sieved icing sugar and mix.
• slice the banana's put onto the cookie base,.
• put the cheesecake mixture on top of the banana's,
• slice strawberry's to decorate, sprinkle grated chocolate over top of cheese cake leave in refridgerator for 30 minutes befor serving.
• Finally Enjoy.

STRAWBERRY BANANA CHEESECAKE (LIGHT OR FULL FAT VERSIONS)

Steps:

• FOR CRUST:.
• Put crumbs, melted butter, and honey in food processor and process until smooth.
• Spray 9-inch spring-form pan with cooking spray and press crumbs in pan.
• Bake at 350 for 10 minutes or until edges feel firm and dry.
• Set aside until cool to the touch.
• FOR STRAWBERRIES/BANANAS:.
• In a food processor, combine strawberries, sugar, and cornstarch; cover and process until smooth.
• Pour into a saucepan; bring to a boil on medium-low.
• Boil and stir for 2 minutes. Cover sauce and refridgerate until needed.
• Cut two bananas into even slices, and set aside.
• FOR CHEESCAKE:.
• In a mixing bowl, beat cream cheese until light and fluffy.
• Gradually beat in condensed milk. Add lemon juice; mix well. Add eggs, beat on low until just combined.
• FOR ASSEMBALY:.
• Pour half of the cream cheese mixture over crust.
• using 1/2 teaspoonfulls, carefully drop a thin layer of strawberry sause over the first layer of cream cheese. cover with an ever layer of slices bananas. Carefully spoon remaining cream cheese mixture over sauce.
• Drop more strawberry sauce by 1/2 teaspoonfuls on top. With a butter knife, cut through top layer only to swirl strawberry sauce.
• Cover remaining strawberry sauce and refrigerate. Come serving, warm sauce in the microwave. If it has thickened excessively, add some water to make it pourable.
• Bake cheesecake at 300 degrees F for 45-50 minutes or until center is almost set. You may need to bake a touch if using the lower-fat ingrediants.
• Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan and serve with strawberry sauce.

NO BAKE STRAWBERRY CHEESECAKE TARTS (LIGHT)

Steps:

• Place the yogurt in a yogurt strainer or a mesh strainer lined with a paper coffee filter, place in refrigerator and allow to drain for several hours or overnight.
• Preheat oven to 375 degrees, lightly brush the tart shells with egg white and bake for 5 minutes, cool completely.
• In a blender container, combine the cottage cheese, drained yogurt, sweetner, vanilla and cinnamon.
• Divide evenly into the tart shells, place in refrigerator and allow to set for 2 to 3 hours.
• Place the fruit spread in a small microwave safe bowl and warm; mix the sliced strawberries and fruit spread, cover and refrigerator.
• When ready to serve, spoon the strawberry mixture on top of the tarts and enjoy.

PUMPKIN BUTTERSCOTCH CHEESECAKE (LIGHT)

Steps:

• Crust:.
• Heat oven to 350°F.
• Spray 8 inch springform pan with nonstick coating.
• Combing butter, oats, crumbs and Splenda in small bowl. Sprinkle/press into bottom of pan.
• Bake for 7 minutes (or until browned). Cool.
• Cheesecake:.
• Beat cream cheeses until smooth in large bowl.
• Add Splenda, syrup and maple flavoring and beat well.
• Add oil and egg white and beat until smooth and creamy.
• Stir in butterscoth chips by hand.
• Pour mixture into prepared crust and place in oven.
• Reduce heat to 325°F.
• Bake for 60 minutes (or until middle is just set).
• Turn oven off and leave cheesecake inside for 1 - 2 hours. Remove from oven and let cool to room temperature.
• Refrigerate overnight, slice and enjoy!