German Chocolate Cheesecake Low Fat And Low Sugar Recipes

Steps:

• Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
• For crust mix together in a 9" spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
• To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
• For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.

Steps:

• For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
• Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
• For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

Steps:

• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the crust: Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and 1/4 inch up the side of the prepared pan. Bake until set, about 15 minutes; transfer to a rack and let cool completely.
• Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes; let cool. Pulse the pecans in the food processer until coarsely chopped; transfer to a small bowl. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1 1/2 cups coconut (reserve the remaining coconut for topping). Set aside to cool.
• Make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined.
• Transfer about half of the batter to the prepared crust; smooth with a spatula. Spoon about two-thirds of the topping evenly over the batter. Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.
• Run a thin knife around the edge of the cheesecake and remove the springform ring. Microwave the remaining topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread on top of the cheesecake; top with the reserved coconut.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
• Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
• Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter. , Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust., Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan. , In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers.

Steps:

• Preheat oven to 350°.
• Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour.
• Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside.
• Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes).
• Add yogurt, extracts, and egg whites; beat well.
• Lightly spoon sifted flour into dry measuring cups, and level with a knife.
• Combine sifted flour through salt.
• Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture.
• Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles.
• Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes, and remove from pans; cool completely on wire racks.
• Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer.
• Spread with 1/3 cup frosting (below), and top with remaining cake layer.
• Spread remaining frosting over top and sides of cake.
• Store cake loosely covered in refrigerator.
• FROSTING:.
• Melt butter in a medium saucepan over medium-high heat.
• Add chopped pecans, and sauté until the pecans are browned (about 2½ minutes).
• Remove mixture from heat, and stir in sugar, cornstarch, and salt.
• Add milk, syrup, and egg yolks, and stir well.
• Cook 2 minutes over medium-high heat or until thick, stirring constantly.
• Remove from heat, and stir in flaked coconut and extracts.
• Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).

Steps:

• MAKE BATTER Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk chocolate, cocoa, and boiling water in bowl until smooth; let cool. Combine flour and baking soda in separate bowl. With electric mixer on medium-low speed, beat butter, sugars, and salt until combined. Increase speed to medium and beat until mixture -lightens in color and sticks to sides of bowl, about 1 minute. Scrape down bowl, then add eggs, 1 at a time, and mix until well combined, about 45 seconds. Reduce speed to low and add chocolate mixture and vanilla until incorporated. Add flour mixture in three additions, alternating with 2 additions of sour cream, and mix until just combined. BAKE CAKE Divide batter into prepared pans and bake until toothpick inserted in center comes out clean, 10 to 15 minutes. Cool cakes in pans 10 minutes, then turn out onto wire rack and cool completely, at least 1 hour. (Cooled cakes can be wrapped in plastic and stored at room temperature for 2 days.) MAKE FROSTING Whisk evaporated milk, cornstarch, butter, brown sugar, and salt in saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Off heat, stir in vanilla and all but 1 tablespoon each of pecans and coconut. Cool to room temperature. ASSEMBLE CAKE Place 1 cake round on serving platter. Spread with half of frosting, then top with second cake. Spread remaining frosting over top of cake. Sprinkle with remaining pecans and coconut. Serve.

Steps:

• Prepare cake batter according to package directions; set aside. In a small bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. , Pour half of the cake batter into a greased 13x9-in. baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top; spread to edge of pan., Bake at 325° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 1 hour. , For frosting, in a heavy saucepan, combine the sugar, milk, butter and egg yolks. Cook and stir over medium-low heat until thickened and a thermometer reads 160° or is thick enough to coat the back of a metal spoon. , Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.