Light Cheesecake Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
• Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
• Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.

Steps:

• Cream egg yolks and sugar then add cream cheese 8 onces at a time blending well. Next add the sour cream, flour, vanilla, pineapple and juice.
• Beat egg whites addding pinch of cream of tartar (I use a 1/4 teaspoon) Beat until stiff, then fold into batter.
• Prepare 10 inch springform pan.
• Grease and sprinkle graham cracker crumbs on bottom and sides of pan.
• Put batter in prepared pan.
• Place pan in a pan of water. (I use a large roasting pan with about an inch or two of water).
• Bake at 350 for 50 Minutes.
• Then turn off oven and leave door halfway opened for 1 hour.
• After 1 hour remove cake from oven.

Steps:

• Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet., Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Top cheesecake with strawberries.

Steps:

• Spray 9-inch pie plate with cooking spray.
• Sprinkle with 1/2 of the graham cracker crumbs; set aside.
• Dissolve gelatin completely in boiling water in a small bowl, stirring 2 minutes.
• Pour into blender container.
• Add cheeses; cover.
• Blend on medium speed until smooth, scraping down sides occasionally.
• Pour into large bowl.
• Gently stir in whipped topping.
• Spread in prepared pie plate.
• Sprinkle remaining crumbs around outside edge, leaving center plain.
• Refrigerate 4 hours or until firm.
• Just before serving, gently spread pie filling onto center of cheesecake.

Steps:

• Pre-heat oven to 350 degrees.
• To prepare cheesecake, place ½ cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand.
• Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.).
• Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides.
• Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely.
• Reduce oven to 300 degrees.
• Combine 1 ½ cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth.
• Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined.
• Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.
• Turn oven off and leave cheesecake in the oven for 30 minutes with the door open.
• Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.