easy cheese cake recipe?

Question

hey i really love this this but in a low sugar version anyone can help?

Answer 1

This recipe is really easy & you mix it & bake it in the same pan. So NO cleanup!! Also you can subsutitue the sugar with splenda.

CHERRY CHEESCAKE

2 pkgs. (8 oz. ea.) cream cheese softened
3/4 cup sugar
2 Tbs. flour 1/2 t. salt
3 eggs slightly beaten
1 cup sour cream
1/4 cup lemon juice
1 t. vanilla
1 can (21 oz) Cherry Pie Topping (Or any other kind you prefer)

In a 9x9 square pan (or a regular sheet cake pan if you like it thinner), with a fork mash cream cheese until very soft. Add sugar, flour & salt and blend well. Add the remaining ingredients EXCEPT the pie topping. Mix thoroughly until blended. Scrape down the sides of pan.
Bake at 350 for 30 to 45 minutes (depending on size of pan) until a toothpick insered in the center comes out clean.
Cool completely and Spread pie topping over it and refridgerate.

Answer 2

Easy cheescake recipe:

I just use a premade crust though,and skip the crust making step

Lemon Cheesecake
Yield: 6 Servings

CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

FILLING
8 oz Cream cheese
1 pkg Instant lemon pudding
2 cups Milk

Mix sugar, crumbs, and butter. Bake as for crumb crust.

Mix cream cheese until smooth.
Gradually blend in 1/2 cup milk until smooth and creamy.
Add remaining milk and pudding mix.
Beat slowly with egg beater for 1 minute. Do not overbeat.
Pour into cooled crust. Chill.

Answer 3

NO BAKE CHEESECAKE

2 8 oz packs of cream cheese
2 8 oz containers of Cool Whip
3 graham cracker pie crust (pre-made or home made)
1/3 cup sugar or less whatever your preference is.
2 cans of pie filling of choice

Mix together the cream cheese, Cool Whip and sugar.
Even mix into three pie crusts.
Top with canned filling.

Note: You can use fresh fruit on top if you would like.

Answer 4

Cuts into 12 slices Preparation and cooking times Prep 30 mins Plus 1 hr and overnight chilling EQUIPMENT: -23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve -Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly. -Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife. -Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight. -Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. -Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée. -Can't get it out of the tin? If you find the cake difficult to un-mould, then either let it sit for a little longer, or wipe the outside of the tin with a warm cloth. This heats the edges and should allow you to remove the tin easily. -Filling hasn't set? The cheesecake may have needed more time in the fridge. The mixture should be quite firm to begin with, but a long chilling time (preferably overnight) is essential to ensure the filling sets well. -Base hasn't set? To ensure the base sets properly, the melted butter must be thoroughly mixed through the biscuit crumbs. Make sure you also leave it in the fridge to firm up for at least 1 hr before adding the filling so that the crumbs do not mix into the soft cheese mixture. -Try a different flavour Lemon: Beat the finely grated zest & juice 2 lemons with the soft cheese & icing sugar instead of the vanilla seeds. Top with lemon curd & leave to chill. Raspberry: Replace strawberries with fresh raspberries. Passion fruit & mango: Make a delicious passion fruit sauce by sieving the pulp of 4 passion fruit and sweetening to taste with a little icing sugar. Top the cheesecake with chopped mango, then pour over the sauce, dotting the top with a few of the passion fruit seeds.

Answer 5

I use sugar free vanilla pudding, milk, cream cheese, sour cream put it in a blender.
Add vanilla and lemon juice and splenda.

Crust - Sugar free cookies and olive oil and splenda.
Refrigerate.

Answer 6

Take you favorite Recipe and use Splenda in place of the sugar. It will taste exactly the same but a whole lot less sugar.

Answer 7

Hmm my dad makes one of those. He looked it up on google. he Searched something like Low suger cheese cake resipie. or something like that. There are loads you just have to look

Answer 8

Buy from the cake shop.

Answer 9

TRY LANDOLAKES.COM THEY HAVE WONDERFUL RECIPES.