Smart Choice Fluffy Cheesecake Recipes

Steps:

• Place 1 wafer in each of 12 paper-lined muffin cups. Beat Neufchatel and sugar in large bowl with mixer until blended. Add 2-1/4 cups COOL WHIP; mix well. Spoon into muffin cups.
• Refrigerate 3 hours. Top with remaining COOL WHIP and coconut just before serving.

Steps:

• 1. Pour evaporated milk into mixing bowl and set it in the freezer for about 30-40 minutes, until ice crystals form around the edge.
• 2. While you wait for that to freeze up, dissolve the jello in the boiling water, and let cool to room temperature, just on the counter is fine.
• 3. Crush graham crackers, and mix with butter, the 2 Tbsp sugar, and cinnamon to form a loose crust mixture.
• 4. Mix the cream cheese, 1 cup sugar, and vanilla until it is soft.
• 5. By the time you've done the other steps, the evaporated milk ought to be close to done enough. Take it out of the freezer and whip it until it's the consistency of whipped cream/CoolWhip and will stand in peaks.
• 6. Add the cream cheese mixture and mix. Add the cooled jello last and mix again until just blended.
• 7. In a 9"x13"x2" pan, place 1/2 to 2/3 of the crumb mixture, and press it down. Pour the stuff you've been mixing up on top of that, then top with the rest of the crumbs.
• 8. Refrigerate at least 2 hours, but longer is better, even overnight. Then cut up in pieces and serve!

Steps:

• To make the crust: Butter a 9-inch springform pan - choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter left over) - and wrap the bottom of the pan in a double layer of aluminum foil.
• Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. (I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway point on the sides. Put the pan in the freezer while you preheat the over. (The crust can be covered and frozen for up to 2 months.)
• Center a rack in the over, preheat the oven to 350 degrees and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the cheesecake.
• Reduce the oven temperature to 325 degrees.
• To make the cheesecake: Put a kettle of water on to boil.
• Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and creamy, about 4 minutes. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the cream cheese is light. Beat in the vanilla. Add the eggs, one by one, beating for 1 full minute after each addition - you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
• Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the pan with some space around it.
• Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan. The batter will reach the rim of the pan. (If you have a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.) Put the roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven's heat and prop the oven door open with a wooden spoon. Allow the cheesecake to luxuriate in its water bath for another hour.
• After 1 hour, carefully pull the setup out of the oven, lift the springform pan out of the roaster - be careful, there may be some hot water in the aluminum foil - and remove the foil. Let the cheesecake come to room temperature on a cooling rack.
• When the cake is cool, cover the top lightly and refrigerate for at least 4 hours, although overnight is better.
• At serving time, remove the sides of the springform pan - you can use a hairdryer to do this - and set the cake on a serving platter.

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:

• Heat oven to 325°F.
• Mix crumbs, 1/4 cup sugar and butter. Reserve 1/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan.
• Beat Neufchatel and remaining sugar in large bowl with mixer until blended. Add sour cream, zest and juice; mix well. Add egg whites, 1 at a time, mixing on low after each just until blended. Pour over crust; top with reserved crumb mixture.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Steps:

• Beat Neufchatel and sugar in medium bowl with whisk until creamy. Stir in COOL WHIP; spoon into crust.
• Refrigerate 3 hrs. or until firm. Top with jelly beans.

Steps:

• Preheat oven to 300°F.
• Butter the cake pan.
• Mix crust ingredients together and pat into pan.
• In a large bowl cream together cream cheese, 1 1/2 cup sugar, flour, vanilla, egg yolks, salt, and sour cream.
• In a separate smaller bowl, beat egg whites with 2 tbsp sugar until stiff peaks form.
• Fold egg whites gently into cheesecake mixture and pour into cake pan.
• Bake for 1 hour. Turn oven off and let cake stay in the oven for 1 more hour. DO NOT OPEN THE OVEN.
• Remove and let cool to room temperature. Cut and serve.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix the graham cracker crumbs, butter, 1/4 cup of sugar, and flour together in a bowl; press into the bottom of a 9-inch springform pan.
• Bake the crust until lightly browned, about 8 minutes; allow to cool in the pan. Raise the oven temperature to 450 degrees F (230 degrees C).
• In a large bowl, beat the cream cheese with 1 3/4 cup of sugar, lemon peel, lemon juice, and vanilla extract until thoroughly combined. Beat in the eggs and egg yolks, one at a time, until the filling is free of lumps; gently fold in the whipped cream.
• Bake in the 450-degree oven for 12 minutes, then reduce oven heat to 250 degrees F (120 degrees C). Bake until set, about 1 1/2 hours. Remove the cheesecake gently and carefully from the oven, and allow to cool to room temperature while still in pan; refrigerate overnight. Release the pan and gently remove to slice and serve the cheesecake.

Steps:

• Add boiling water to gelatin mix and ginger in large bowl; stir 2 min. until gelatin is completely dissolved.
• Drain oranges, reserving liquid. Add enough cold water to reserved liquid to measure 1/2 cup, then add enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Beat Neufchatel and sugar in large bowl with mixer until blended. Gradually add gelatin mixture; mix well. Gently stir in COOL WHIP. Spoon into crust; top with oranges.
• Refrigerate 3 hrs. or until firm.

Steps:

• Beat Neufchatel and 1/4 cup milk in large bowl with whisk until blended.
• Add remaining milk and dry pudding mix; beat 2 min. Stir in COOL WHIP until blended. Pour into crust.
• Refrigerate 4 hours or until firm.