Best Cooking Light Cheesecake Recipes

COOKING LIGHT 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.

DELICIOUS LITE CHEESECAKE (COOKING LIGHT)

Steps:

• Preheat oven to 300 degrees.
• Coat a 9-inch springform pan with cooking spray (coat well!).
• Combine crumbs, 1 1/2 tablespoons sugar, and melted margarine, then firmly press crumb mixture into bottom of pan.
• Combine 2/3 cup sugar, flour, cornstarch, vanilla, light cream cheese, and fat free cream cheese in a large bowl and beat at high speed of a mixer until smooth.
• Add milk and sour cream to cheese mixture, then beat until smooth.
• Beat egg whites at high speed of a mixer until soft peaks form.
• Clean and dry beaters, then add sugar to egg whites, a tablespoon at a time, until all sugar is incorperated and peaks form again.
• Gently fold egg white mixture into cheese mixture.
• Pour into prepared pan. Bake for 55-60 minutes or until almost set (a few inches in the middle will still jiggle lightly, and the edges will have started to pull away from the sides of the pan).
• Remove from oven, and run a dull knife around the edge of the cheesecake to seperate it from the side of the pan (helps prevent cracking).
• Cool completely on a wire rack, then cover and chill overnight. Enjoy the NEXT DAY!

BLUEBERRY CHEESECAKE FROM COOKING LIGHT

Steps:

• combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
• bake at 350* for 5 minutes.
• remove from oven and set aside to cool --
• beat cream cheese at medium speed with mixer till smooth --
• combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
• add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
• gently stir in blueberries, and pour mixture into the pan --
• bake at 300* for 1 hour and 10 minutes or center is firm.
• turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
• cover cheesecake and chill for 8 hours.
• release sides of pan.stir together whipped topping and sour cream.
• spread over cheesecake.