Ww 4 Points Tgi Fridays Fat Free Cheesecake Recipes

Steps:

• Bring the cream cheese to room temperature Preheat oven to 325.
• Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, sour cream, flour, and vanilla and beat well.
• Add the egg substitute and mix only until combined. Do not overmix once the egg substitute is added.
• To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1-1/2 tsp sugar and pulse for 15 seconds to form a fine meal. Spray the inside of the 9-1/2 inch springform pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spray should only coat the bottom and up about 2 inches on the sides. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess.
• Pour the cream cheese mixture into the pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge, but don't touch the sides or you may disturb the crumbs.
• Bake for 50-60 min or until the top is firm. The center may not entirely set until cooled. Cover and cool for 2 hrs at room temp then refrigerate.
• Prepare the strawberry glaze by combining the strawberries, sugar, and water in microwave safe bowl. Cover, and microwave on 50% power for 2 minute If strawberries are still frozen, you may have to heat the mixture for 4-5 minute Stir to dissolve sugar and let stand 10-15 minute Pour mixture into blender and puree until smooth. Strain and chill.
• Cut cheesecake into 12 slices. Serve each slice with about 1 tbsp strawberry sauce on top.
• 4 Points per serving (1 slice).

Steps:

• mix, splenda, cream cheese and whip cream in a mixing bowl till smooth.
• Pour filling into pie crust and smooth over with a rubber scraper.
• Place in freezer for 10 minutes to stiffen the filling.
• You may top with fresh fruit or cookie crumbs.

Steps:

• Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
• Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
• Pour the batter into the springform pan and set into a large roasting pan.
• Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
• Bake until almost completely set, 30-32 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
• Transfer to a rack and run a knife around the edge of the pan to release the cake.
• Cool completely, then refrigerate, covered, until ready to serve.

Steps:

• Preheat oven to 325 degrees.
• Spray a 9 inch pie plate with non stick vegetable spray.
• Add graham crumbs and shake the plate to coat the entire surface.
• Set aside.
• In a separate bowl, combine cream cheese, sugar and flour.
• Beat on medium speed until thoroughly mixed and creamy.
• Beat in sour cream, egg whites and vanilla.
• Pour mixture into graham crust and place in center of preheated oven.
• Bake 40 minutes.
• Remove from oven and cool on a rack.
• Refrigerate at least 3 hours before serving.
• Top with strawberries if desired.

Steps:

• CRUST:Crush the graham crackers. Mix in the sugar. Add the egg yolk and vanilla, then stir in the melted butter. Line a springform pan with non-stick foil. Press graham crackers into the pan. Bake at 375º for 8 minutes or until edges are slightly brown. Remove and let cool.
• CHEESECAKE: Combine cream cheese, sour cream, corn starch and sugar, mix until sugar is dissolved. Add butter, vanilla and beans, blend until smooth. Don't overmix.
• Bake at 350F 30 to 35 minutes. Cool 1 hour.
• WHITE CHOCOLATE MOUSSE In a cold mixing bowl beat cream until soft peaks form. Gradually add powdered sugar until stiff peaks form. Put this in a bowl in the fridge. Don't wash your mixing bowl, beat the cream cheese in it, until fluffy. Add the white chocolate and beat until smooth. Fold in the whipped cream.
• VANILLA BEAN WHIPPED CREAM In cold mixing bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and then vanilla beans, beating until stiff peaks form.
• After the cheesecake has cooled spread the mousse evenly on top. Refrigerate for about an hour then spread the whipped cream on top. Refrigerate several hours before serving.