Joannes Almost Fat Free Lemon Cheesecake Paula Deen Recipes

Steps:

• Preheat oven to 325°.
• Lightly spray a 9" springform pan with cooking spray.
• Mix crumbs and melted butter in a bowl.
• Press crumb mixture onto bottom and 1 1/2 inches up side of pan.
• Bake for 8 to 10 minutes or until edges are lightly golden and crust is set.
• Cool on rack.
• Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy.
• Gradually beat in Splenda.
• Beat in eggs, 1 at a time, just until incorporated.
• Beat in zest and juice.
• Pour into crust.
• Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools).
• Let cool completely.
• Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and Splenda over gently simmering water.
• Whisk until hot and frothy, about 5 minutes.
• Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon.
• Remove from heat and cool for 30 minutes.
• Run a thin blade around the edge of the springform pan and remove sides.
• Transfer to a serving plate.
• Spread lemon curd over top.
• Let stand at room temperature for 30 minutes.
• Garnish with raspberries, if desired.
• Cool cheesecake in refrigerator several hours or overnight before serving.
• Note: When I put just Splenda in the ingredients, it would not take it. I would not recommend using anything but sugar or Splenda in this - no other substitutes.

Steps:

• Preheat the oven to 350°F.
• Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. (The batter will be thick). Pour a small amount of batter, filling each muffin tin half way. (I found a small cookie scoop the perfect thing for making them a uniform size).
• Bake for 12 minutes. (I baked 4 dozen at one time, so it took a little longer--be sure to reverse places in oven for even baking if you cook this many. Also, they come out of the tin better if you cook a little past the golden brown stage so the cake is more firm). Turn out onto a tea towel.
• Make the glaze while the cakes are baking. Sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
• With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips.
• Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Steps:

• Preheat oven to 350°F.
• Reserve 3/4 cup apple filling, and set aside.
• Spoon remaining apple filling into the crust.
• Beat together in large bowl, cream cheese, sugar, vanilla, eggs. Pour over pie filling.
• Bake for 35 minutes. Cool.
• Meanwhile, mix reserved pie filling and caramel topping and heat for 1 minute in a small saucepan.
• Spread warm topping evenly over cooked, cooled cheesecake.
• Decorate entire edge of cake with the 12 pecan halves, and sprinkle middle of cheesecake with chopped pecans.
• Refrigerate, share, and enjoy!

Steps:

• HEAT oven to 350°F.
• PLACE a paper cupcake liner in each of 12 muffin cups.
• BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition.
• PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes.
• ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 tablespoons of raspberry jam and fresh raspberries. Dust with powdered sugar.

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
• 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
• 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.