LOW FAT CHEESECAKE RECIPE RECIPES

Name: Low-Fat Cheesecake
Cook time: 30 min
Total time: 10 min
Yield: 14 servings
Ingredients: Cooking spray; 9 whole low-fat cinnamon graham crackers, broken in half; 2 tablespoons unsalted butter, melted; 2 8-ounce packages Neufchatel cream cheese, softened; 2 8-ounce packages fat-free cream cheese, softened; 1 1/2 cups sugar; 1 cup reduced-fat sour cream; 2 large eggs plus 3 egg whites; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 1 teaspoon finely grated lemon zest; Assorted toppings

LOW-FAT CHEESECAKE RECIPE | FOOD NETWORK KITCHEN | FOOD ...

Low-Fat Cheesecake Recipe | Food Network Kitchen | Food ... image

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

Total Time 10 minutes

Cook Time 30 minutes

Yield 14 servings

Number Of Ingredients 12

Ingredients

Cooking spray
9 whole low-fat cinnamon graham crackers, broken in half
2 tablespoons unsalted butter, melted
2 8-ounce packages Neufchatel cream cheese, softened
2 8-ounce packages fat-free cream cheese, softened
1 1/2 cups sugar
1 cup reduced-fat sour cream
2 large eggs plus 3 egg whites
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
Assorted toppings

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, FatContent 11 grams, SaturatedFatContent 7 grams, CholesterolContent 61 milligrams, SodiumContent 319 milligrams, CarbohydrateContent 24 grams, ProteinContent 11 grams

LOW CARB CHEESECAKE WITH ALMOND CRUST RECIPE - FOOD.COM

Low Carb Cheesecake With Almond Crust Recipe - Food.com image

I've been searching for a low carb cheesecake since I've given up sugar and so, using ideas from different recipes, I came up with this one. I made it with raspberry jello and then I pureed a 1/2 pint of raspberries with some Splenda (add to your taste) and a tsp. of gelatin. Then I spread it on the cheesecake before chilling.

Total Time 22 minutes

Prep Time 10 minutes

Cook Time 12 minutes

Yield 1 cheesecake, 12-15 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups almond flour (crushed almonds)
4 tablespoons butter, melted
1 tablespoon sugar substitute
1 (3 ounce) box sugar-free jello, any flavour
1/2 cup boiling water
2 tablespoons sugar substitute
16 ounces low-fat cream cheese, softened
1 cup Cool Whip Lite

Steps:

Almond Crust:.
Preheat oven to 350°F.
Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
Cheesecake Filling:.
Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.

Nutrition Facts : Calories 180.2, FatContent 13.5, SaturatedFatContent 8.7, CholesterolContent 39, SodiumContent 379.3, CarbohydrateContent 7.3, FiberContent 0, SugarContent 3.6, ProteinContent 8

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