I need a low cal, low fat recipe for yummy cheesecake?

Question

I realize it's cheesecake, so it'll be more a lower cal/fat recipe than just low cal/fat. I loooooooooveeee cheesecake but can't bear to eat all that badness. Am I asking for the impossible? Give me a good recipe and you'll get 10 points! Thanks!

Answer 1

Almost Fat-Free Cheesecake
Yummmmm! You would never guess that this rich delight is almost fat free! It is perfect for special occasions when you want to impress your guests.
CRUST
1/2 cup graham cracker crumbs
TOPPING
16 ounces fat free sour cream
3 tablespoons sugar
1 teaspoon vanilla
FILLING
3 (8 ounce) packages fat free cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
6 egg whites
12 servings

1. Preheat oven to 350 degrees.
2. Lightly spray a 9 inch spring form pan with cooking spray and sprinkle graham cracker crumbs evenly over bottom.
3. In a large bowl beat together the cream cheese, sugar, vanilla and egg whites with an electric mixer on low speed, until blended.
4. Pour filling into prepared pan and bake for 45 minutes, or until center puffs and is almost set.
5. Remove from oven.
6. In a medium mixing bowl combine sour cream, sugar and vanilla and mix thoroughly.
7. Spread mixture over cheesecake and return to oven for 5 minutes or until topping sets.
8. Chill before serving.

Answer 2

Try the Body for Life cook book. It is full of low fat, low cal and easy recipes and they taste good. My husband and I love the recipes. It has a nice variety of meals too.

Answer 3

diabetic for 30+ years..... i make this and it is great!!!! you can use real cookies or graham cracker for a crust... i use the sugar free cookies or wheat germ...
get sugar free jello and add less then 1 cup of water and boil... place jello and cottage cheese, and cool whip... (you can use the real one or the sugar free cool whip) and blend..... pour in the crust and refrigerate.... if you use strawberry jello.. put fresh strawberries on top... be creative... this is great and low fat and low calories.... enjoy!!!!

Answer 4

TRY LANDOLAKES.COM THEY HAVE YUMMY RECIPES.....

Answer 5

Here are some directions to go for reducing the fat. Each has a different reduction trick that will let you figure out what flavor works best for you and maybe even adapt your own full fat recipes in the future.

New-York Style Cheesecake & Ricotta Cheesecake from "Cheating with Cheescake" recipes of Chef Steven Raichlen:



New-York Style Cheesecake

Rich, creamy, and delectably tart, this New York cheesecake is everything a cheesecake should be. Yet it contains only 7 grams of fat per serving.

Serves 10 to 12.

Ingredients

1 pound low fat cottage cheese (1 percent)
1 pound low fat cream cheese, at room temperature
1-1/4 cups sugar
2 eggs, plus 4 egg whites (or 1 cup Egg Beaters)
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 tablespoon vanilla extract
a pinch of salt

for the topping:
2 cups no fat sour cream
1/3 cup sugar

1 8 inch springform pan, lightly sprayed with oil

Cooking Instructions:

Preheat the oven to 350°F (The rack should be set in the lower third of the oven.) Bring 1 quart water to a boil. Wrap a piece of foil around the bottom and sides of the springform pan. (This prevents water from leaking in.)
Puree the cottage cheese in the food processor, scraping down the sides. This will take 2 to 3 minutes. Add the cream cheese and puree until smooth. Add the sugar and puree. Add the eggs, egg whites, lemon juice, lemon zest, vanilla, and salt and puree. Pour the mixture into the prepared pan. Tap the pan a few times on the work counter to knock out any bubbles.

Set the pan in a roasting pan in the oven. Add 1 inch boiling water to the pan and bake the cheesecake for 30 minutes.

Meanwhile, in a large mixing bowl, whisk together the sour cream and sugar. Spoon this mixture on top of the cheesecake. Continue baking the cheesecake until set, 10 to 20 minutes longer. To test for doneness, gently poke the side — when the top no longer jiggles, the cheesecake is cooked. Another test: an inserted skewer will come out clean when the cheesecake is cooked. Do not overcook, or the cheesecake will become watery.

Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate until cold. To serve, run the tip of a small knife around the inside of the pan. Unfasten the sides.

Note: many people like to serve cheesecake with strawberry sauce — made by boiling strawberries with a little water, sugar, and cornstarch.

Nutrition Facts:

Calories: 322
Fat: 7g
Saturated Fat: 3g
Sodium: 440mg
% Calories from Fat: 20%
% Calories from Saturated Fat: 9%

Ricotta Cheesecake

Italians make a wonderful cheesecake, using ricotta in place of the cream cheese. (I add a little cream cheese here for extra richness.) The pine nuts and candied citrus peel give this cheesecake its uniqueness and pizzazz.

Serves 12 to 14.

Ingredients

1/4 cup marsala or other sweet wine
1/2 cup golden raisins
1/2 pound low fat cream cheese, at room temperature
2 pounds low fat or no fat ricotta cheese
1 cup sugar
3 tablespoons flour
1/4 teaspoon salt
2 eggs, plus 5 egg whites (or 1 cup plus 2 tablespoons egg substitute)
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
1 tablespoon vanilla extract
1/4 cup diced candied orange peel, lemon peel, or a mixture of both
1/4 cup toasted pine nuts

1 8 inch springform pan, lightly sprayed with oil

Cooking Instructions:

Pour the marsala over the raisins in a small bowl and let soak until soft, about 10 minutes. Drain well.
Preheat the oven to 350°F. (The rack should be set in the upper third of the oven.) Bring 1 quart water to a boil. Wrap a piece of foil around the bottom and sides of the springform pan. (This prevents water from leaking in.)
Puree the ricotta in the food processor, scraping down the sides several times. Add the cream cheese and puree until smooth. Add the sugar, 2 tablespoons flour, and salt and puree. Add the eggs, egg whites, lemon and orange zest, and vanilla and puree. Toss the raisins and candied orange peel with the remaining 1 tablespoon flour in a small bowl. Add the raisins, peel, and pine nuts to the batter and run the machine in short bursts to mix. (Do not puree: you want these ingredients to remain whole.) Pour the mixture into the prepared pan. Tap the pan a few times on the work counter to knock out any bubbles.
Set the pan in a roasting pan in the oven. Add 1 inch boiling water to the pan and bake the cheesecake until set, 40 to 60 minutes. To test for doneness, gently poke the side — when the top no longer jiggles, the cheesecake is cooked. Another test: an inserted skewer will come out clean when the cheesecake is cooked. Do not overcook or the cheesecake will become watery.
Transfer the cheesecake to a cake rack to cool to room temperature, then refrigerate until cold. To serve, run the tip of a small knife around the inside of the pan. Unfasten the sides. Cut into wedges for serving.
Nutrition Facts

Calories: 340
Fat: 12g
Saturated Fat: 6g
Sodium: 225mg
% Calories from Fat: 34%
% Calories from Saturated Fat: 16%

Note: using non-fat ricotta reduces the fat to 6 grams and the saturated fat to 2 grams — 21% of calories from fat and 6% from saturated fat.




This one made from buttermilk and ricotta, with yogurt topping is heart healthy and low fat. Use excellent high quality vanilla and some fresh lemon zest.
You can also add coffee flavor to this using dry espresso powder dissolved in a bit of Kalua or Bailey's

Recipe: Buttermilk Cheesecake
From Recipelink.com
Crust:
1/3 cup butter
1 3/4 cup crushed vanilla wafers

FILLINGS:
1 lb. Ricotta cheese
1/2 cup buttermilk
2 eggs
Scant 1/2 cup sugar
1 tsp. vanilla extract
1 Tbsp. all-purpose flour
1/4 tsp fresh lemon zest (optional)

TOPPING:
1 3/4 cup plain yogurt

Preheat oven to 325 degrees F(165 C). Grease an 8-inch springform pan. To prepare crust, melt butter in a small saucepan over low heat. Stir in crushed vanilla wafers. Press mixture in bottom of greased pan. Set aside. To prepare filling, beat Ricotta cheese and 1/4 cup of buttermilk in large bowl. Add remaining 1/4 cup of buttermilk and beat until smooth. Beat in eggs, sugar, vanilla and flour. Spoon filling into prepared crust. Bake in preheated oven 50 minutes or until just set and not liquid jiggly in center. Can turn off oven heat and leave in open oven to let cool.

Another:
Heart Healthier Chocolate Cheesecake

Crust

Ingredients

8 oz. low-fat chocolate animal crackers
(if unavailable, you can use Nabisco Icebox chocolate wafers)
3 oz. sweet butter (2/3 stick)

Adjust the lowest rack of your oven to one-third up. Preheat oven to 375 degrees. Separate the bottom of a 9x3 springform pan. Spray the sides of the pan with Pam. Do NOT spray the bottom of the pan. Reassemble the pan and set aside.

Crumble the cookies coarsely and place them in a food processor to make fine crumbs, then place in a mixing bowl. Melt the butter and add to crumbs, stirring until thoroughly mixed.

Pour two-thirds of the crumb mixture into the pan. Tilt the pan at about a 45 degree angle. With your fingertips, press a thin layer of the crumbs against the sides. Press from the bottom up -- leave at least 3/4" of the top rim uncrumbed. Rotate the pan as you continue to press the crumbs into a smooth, thin layer. When finished, place the pan down and pour in the remaining one-third of the crumb mixture. Press this evenly to form the bottom crust. Do not leave any holes in the bottom. Press firmly to make the layer compact and smooth.

Cream cheese filling

Ingredients

12 oz. semisweet chocolate chips (I prefer Ghiaradelli)
24 oz. reduced fat cream-cheese (Neufchatel), room temperature
1 tsp. pure vanilla extract
1 cup granulated sugar
1/8 tsp. salt
1/8 tsp. fresh ground black pepper (optional)
6 egg whites (you will add these two at a time)
(or substitute Egg Beaters equivalent of three eggs)
1 cup nonfat sour cream

Melt the chocolate chips in a double boiler over hot water or in the microwave on 50% setting. Stir until completely smooth melted and smooth. Set aside to cool slightly.

In a food processor, cream the cream cheese until quite smooth.

Add the pure vanilla, salt, sugar, and optional black pepper (which makes the chocolate flavor more intense), process until quite smooth.

Add the melted chocolate and process, scraping sides to make sure all the cream cheese is incorporated.

Then, add two egg whites at a time, process until completely blended after each addition.

Add the sour cream and beat until smooth.

Pour the filling into the crumb crust (it should not quite or barely reach the top of the crumbs). Spin the pan briskly first to the left, and to the right, to smooth top (use a spatula to finishing smoothing the top if necessary).

Bake for one hour. It will still be quite soft at the end of the hour.

Cool completely on a rack. Cover the cake with foil and refrigerate overnight. If you do this prematurely, the cake will steam and water will condense on the foil, and then drip onto the cake).

Remove the pan from the cheesecake, just before serving. With a firm, sharp knife, cut around the sides of the crust, pressing the blade firmly against the pan as you cut. Then release and remove the sides of the pan. Use a large firm spatula to lift and move the cheesecake from the bottom of the pan to a large flat serving plate.

Serve with fresh strawberries or raspberries. (optional)