Guilt Free Cheesecake Recipes

Steps:

• Pre-heat oven 350 F.
• Use hand mixer.
• Large mixing bowl beat cream cheese until fluffy.
• add artificial sweetener, sour cream, vanilla and lemon zest mix for 3 mins.
• Add eggs and mix for 1 minute.
• Pour filling in a lightly greased pie pan or 9 springform pan.
• Bake for 50-55 minutes or until lightly brown.
• Cool for an 1 to 2 hours and chill for 4 hours.
• Enjoy the Guilt Free Cheesecake -- .

Steps:

• Coat an 8 X 3-in. springform pan with nonstick spray.
• Crust: Mix crumbs with butter mixture until evenly moistened. Press firmly over bottom and 3/4-in. up side of prepared pan. Place in freezer.
• Filling: Stir gelatin and the boiling water in a 1-cup measure until gelatin has completely dissolved. Puree cottage cheese in a food processor until creamy. Add gelatin, cream cheese, sugar and extract; process until blended and smooth. Pour into prepared crust; smooth top. Cover pan and refrigerate about 4 hours, or until Filling has set.
• Topping: Wash and dry strawberries; remove stems. Cut each in quarters lengthwise and place in bowl; add jelly and gently toss to coat.
• Remove sides of springform pan and transfer cheesecake to a serving platter. Spoon berry mixture on top and sprinkle with mint leaves.

Steps:

• Dissolve gelatin in water and heat until it's completely dissolved.
• In a bowl, combine all the other ingredients: ricotta, cream, white cheese, honey, artificial sweetener.
• Mix them: if you do like the texture of ricotta, just mix it well with a spoon or spatula. If you don't, use an electric mixer to soften the ricotta and remove all possible lumps.
• Add the dissolved jello to the mixture and stir well.
• Pour mixture in a glass container and refrigerate until set. (it takes around 3 hours, counted as cooking time).

Steps:

• Heat oven to 325°F.
• Spray 8" X 3" deep cake pan with non-stick cooking spray.
• Line with parchment or wax paper, spray paper.
• Beat cream cheese with an electric mixer until smooth.
• Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
• Beat in one egg at a time until combined.
• Pour batter into pan.
• Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
• Bake 42-45 minutes or until cake is set in the center.
• Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
• Remove pan from water bath and transfer to cooling rack; cool completely.
• Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
• To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
• Place serving platter over top and invert.
• Remove paper, garnish, and enjoy!