Low Fat Lemon Cheesecake Recipe
Ingredients:
1 box crushed graham crackers
1 package sugar free Jello lemon flavored gelatin
2/3 cup boiling water
1 cup 1% low fat cottage cheese
8 ounces light cream cheese
2 cups cool whip Lite thawed
1 cup reduced calorie cherry pie filling
Low Fat Lemon Cheesecake Instructions:
Take a 9 inch pie plate and spray it with a non stick cooking spray. Dust side with half box of graham cracker crumbs. Melt totally the gelatin in the boiling water; dispense into blender, add cream cheese and cottage cheese and cover.
Mix together at a medium speed, rubbing down sides occasionally about 3 minutes or until it is found smooth. Put it in a large bowl and mix in cool whip until found smooth. Transfer into the pie pan and spay the remaining crackers on the top. Let it chill for about 4 hours then top with the pie filling.
Serving Size: 4
Shannon N. Jefferson gets her recipes from quickrecipesdy.info so be sure to stop by and check for new updates.
Everything about Cheesecake Recipe.
Plain Cheesecake Recipe
Cheesecake ( Basic Recipe )
Yield: 3 Cakes
Ingredients
8 lb cream cheese
7 c sugar
16 lg eggs
3 c whipping cream
4 c sour cream
4 tb cornstarch
4 tb vanilla
CRUST
10 c graham crumbs
1 c sugar
3 c margerine
Instructions
Line edges of 3 springform cake pans with wax (or parchment) paper. Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add eggs slowly then add remaining ingredients in order and mix until combined. Pour into pans and bake at 250F for 30 minutes; reduce to 200F for 2-2 1/2 hours. Make sure to rotate cakes in oven for even baking at the halfway point. Cakes are ready when you tap the sides and they wiggle like jello. A properly cooked cake should be perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants. This is the same recipe used by the Cheesecake Cafe, which used to be owned by Moxie's.
Everything about Cheesecake Recipe.
Yield: 3 Cakes
Ingredients
8 lb cream cheese
7 c sugar
16 lg eggs
3 c whipping cream
4 c sour cream
4 tb cornstarch
4 tb vanilla
CRUST
10 c graham crumbs
1 c sugar
3 c margerine
Instructions
Line edges of 3 springform cake pans with wax (or parchment) paper. Press graham cracker crust into bottom. Set aside.
Cream cheese until fluffy. Add sugar and beat until dissolved. Add eggs slowly then add remaining ingredients in order and mix until combined. Pour into pans and bake at 250F for 30 minutes; reduce to 200F for 2-2 1/2 hours. Make sure to rotate cakes in oven for even baking at the halfway point. Cakes are ready when you tap the sides and they wiggle like jello. A properly cooked cake should be perfectly level across the top. If it has sunk in, it's over cooked.
Yields 3 regular cheesecakes or 4 mousse topped cheesecakes.
Stolen from the 'confidential' recipe manual of Moxie's Restaurants. This is the same recipe used by the Cheesecake Cafe, which used to be owned by Moxie's.
Everything about Cheesecake Recipe.
Swirl Cheesecake Recipe
Gingerbread-Cheesecake Swirl
Yield: 1 Serving
Ingredients
1 ts ginger, ground [a]
1 ts cinnamon, ground [a]
1/4 ts nutmeg, ground [a]
1/8 ts cloves, ground [a]
1/4 ts salt [a]
1 1/2 ts baking soda [a]
1 lb cream cheese at room temperature
1/2 ts vanilla extract
4 lg eggs
1/2 c + 2 tablespoons white sugar
Instructions
Mix [a]; set aside. Beat cream cheese, preferably with an electric mixer, until smooth. Beat in the vanilla, then 2 eggs, then the white sugar, completely incorporating each ingredient before adding the next. Remove half the cream cheese mixture and refrigerate it.
Mix [b]. Beat in [a], then the remaining 2 eggs. Stir in the flour in 2 batches. Refrigerate this gingerbread batter at least 20 minutes.
With a tablespoon drop half the gingerbread batter in lumps, lines or strings onto the bottom of a greased 9" or 9-1/2" round Springform pan. Fill the spaces with half the chilled cheesecake mixture. Very gently cover the cheesecake lumps with the rest of the gingerbread. Fill the new spaces with the remaining chilled cheesecake. Using the flat edge of a knife, swirl the pan contents to make a pretty pattern. Be careful not to mix the 2 batters. Gently pour on the room temperature cheesecake.
Bake in a preheated 350F oven 50 minutes, until the top of the cake begins to crack in the center. The cake will be lumpy, since the gingerbread rises and the cheesecake sinks (that's why you add half the cheesecake last), but it's still nice-looking. Cool to room temperature, then remove pan sides. Refrigerate for at least 3 hours.
Serve cold. It's easy to remove the pan bottom when the cake is cold: turn the cake over, run a knife carefully between the pan bottom and the cake, then remove.
Everything about Cheesecake Recipe.
Yield: 1 Serving
Ingredients
1 ts ginger, ground [a]
1 ts cinnamon, ground [a]
1/4 ts nutmeg, ground [a]
1/8 ts cloves, ground [a]
1/4 ts salt [a]
1 1/2 ts baking soda [a]
1 lb cream cheese at room temperature
1/2 ts vanilla extract
4 lg eggs
1/2 c + 2 tablespoons white sugar
Instructions
Mix [a]; set aside. Beat cream cheese, preferably with an electric mixer, until smooth. Beat in the vanilla, then 2 eggs, then the white sugar, completely incorporating each ingredient before adding the next. Remove half the cream cheese mixture and refrigerate it.
Mix [b]. Beat in [a], then the remaining 2 eggs. Stir in the flour in 2 batches. Refrigerate this gingerbread batter at least 20 minutes.
With a tablespoon drop half the gingerbread batter in lumps, lines or strings onto the bottom of a greased 9" or 9-1/2" round Springform pan. Fill the spaces with half the chilled cheesecake mixture. Very gently cover the cheesecake lumps with the rest of the gingerbread. Fill the new spaces with the remaining chilled cheesecake. Using the flat edge of a knife, swirl the pan contents to make a pretty pattern. Be careful not to mix the 2 batters. Gently pour on the room temperature cheesecake.
Bake in a preheated 350F oven 50 minutes, until the top of the cake begins to crack in the center. The cake will be lumpy, since the gingerbread rises and the cheesecake sinks (that's why you add half the cheesecake last), but it's still nice-looking. Cool to room temperature, then remove pan sides. Refrigerate for at least 3 hours.
Serve cold. It's easy to remove the pan bottom when the cake is cold: turn the cake over, run a knife carefully between the pan bottom and the cake, then remove.
Everything about Cheesecake Recipe.
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