High protein, low fat, low carb cheesecake recipe
Ingredients list:
24 ounces FF cream cheese, 450g Nonfat Greek Yogurt, 112g FF cottage cheese (blend first before putting in mix), 4 ounces unsweetened vanilla almond milk, 2 scoops Trutein Cinnabun whey protein, 8g SF/FF cheesecake jello pudding mix, and 4 whole eggs
Baking times for 9 inch springform pan:
325 degrees for 30-35 mins. Drop temp down to 200 degrees and cook for additional 80-90 mins. When it's done, make sure temperature of cheesecake is 155 degrees in the center
Cheesecake Lovers: A Lemon Cheesecake With Gingersnap Crust!
Experience the zesty allure of Lemon Cheesecake—a tangy, creamy delight that will leave you craving more. Get ready for a mouthwatering journey of citrusy brightness and luscious decadence. Indulge your dessert desires like never before.
=== ???????????? RECIPE ===
Crust:
36 gingersnap cookies, ground to crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
Filling:
2 pounds (900g) cream cheese
8 ounces (240g) sour cream
3 large eggs
8 ounces (220g) granulated sugar
Zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon lemon extract
To make the crust:
Preheat the oven to 350°F (180°C)
Using a food processor, grind the gingersnaps down to crumbs. (If you don’t have a food processor, place the gingersnaps in a zip-top bag and crush them with a rolling pin or heavy pan until reduced to crumbs.)
Place crumbs in a bowl and add the sugar and melted butter. Mix to combine.
Spray the springform pan with cooking spray. Transfer the crumbs to the bottom of the springform pan. Smooth to an even layer on the bottom of the pan. Bake for 8 minutes. Cool on a wire rack.
To make the filling:
In a large bowl, add the cream cheese and sugar. Mix on medium speed until smooth and fluffy.
Then add the sour cream, lemon juice, lemon zest, and lemon extract. Mix well to combine.
While the mixer is still on, add the eggs one at a time, mixing in between each one until well combined.
Pour the batter into the springform pan, and smooth out the top if needed.
Place the springform pan in a large roasting pan that has a rack.
Add 1 inch (2.5cm) of hot water to the roasting pan.
Bake for 60 to 70 minutes or until the center is just set.
Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for another hour. Remove from the oven and water bath and cool on a wire rack. Once completely cooled, cover tightly and refrigerate for 4 hours or overnight.
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On this channel, we teach you all about celebrating. We share recipes for food, hors d'oeuvres, cocktails, and entertaining tips too. We try to keep it as simple as possible, especially for those who say you can't cook or entertain - because we know you really can!
=== ???? CHAPTERS ===
00:00 About Today's Episode
00:19 Lemon Cheesecake Introduction
01:02 Making the Ginger Snap Crust
02:15 The Spring Form Pan
03:04 Baking the Crust
03:28 Making the Filling
06:03 Add the Filling to the Crust
06:39 Setting up the Water Bath
07:58 Baking Instructions
08:42 Tasting and Recipe Recap
10:51 Social Media and Video Recommendations
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COPYRIGHT © 2023 Let's Celebrate TV / LGManor Productions - ALL RIGHTS RESERVED.
Mass Appeal Low Carb Cheesecake Bites & Crustless Mini Quiches!
Cakes, pies, cookies and of course cheesecake! There's always lots of holiday desserts to tempt your taste buds! But if you're going to a holiday party bring a dessert you know you can enjoy without the guilt!
Mini Raspberry Cheesecakes Recipe - Mini Cheesecakes!
Making mini raspberry cheesecakes. In this recipe video, we'll show you how to make raspberry cheesecakes. Sime and easy recipe for making your own homemade mini cheesecakes!
➡️ SUBSCRIBE to Dished!
Cheesecake has got to be on my list of top 3 favorite desserts, which is why you see it on here quite a bit. You can never have too many cheesecake recipes and the options are seemingly endless. These easy mini cheesecakes with a simple cookie bottom and a homemade 1-minute raspberry sauce are the perfect mini cheesecake recipe for special occasions and family meals. Get ready to impress and delight even the pickiest eater, I can’t get over how easy it is to make this personal dessert.
If you love this how to make mini cheesecakes recipe let us know what you think in the comments below! #dished #cheesecake #raspberries
0:00 Preparing the mini cheesecake crust
0:51 Preparing the mini cheesecakes filling
1:32 Preparing the mini cheesecakes raspberry topping
2:13 Assembling the mini raspberry cheesecakes
Ingredients for making mini cheesecakes:
Crust:
5oz (150g) graham crackers
3 tbsp (40g) brown sugar
1/4 tsp salt
5 tbsp (70g) unsalted butter, melted
Filling:
8oz (226g) cream cheese
1 egg
1/2 cup (110g) brown sugar
1 tbsp (15ml) lemon juice
1/2 tbsp (3g) lemon zest
1/2 tbsp (7ml) vanilla extract
Topping:
1/2 cup (100g) granulated sugar
1 tbsp (7.6g) corn starch
1/4 cup (60ml)
1 cup (250g) frozen raspberries
➡️ If you recreate this mini raspberry cheesecakes recipe please link and mention us in your video so we can find you and give you a shout-out!
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Healthy Pumpkin Pie Layered Cheesecake Bars | Cooking Katie Lady
Pumpkin Pie Layered Cheesecake Bars ????????????
Only 80 calories per square! I’ve never met anyone who doesn’t like these.
gluten free | low carb | low calorie
INGREDIENTS:
2 packages low fat cream cheese
1/2 cup monk fruit or sweetener of choice
2 eggs
1 cup pure pumpkin purée
1 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Dash nutmeg
INSTRUCTIONS:
Preheat oven to 325°F. Cream the cream cheese and monk fruit in a bowl. Add the vanilla extract & eggs. Pour half of the mixture into an 11x7 glass baking dish. Add the pumpkin purée, pumpkin pie spice, cinnamon, and nutmeg to the remaining half of the cream cheese mixture in your bowl. Pour the pumpkin mixture on top of the cheesecake base in your dish. Smooth out the top. Bake for 40 minutes. Chill for at least four hours or overnight is best!
Makes 15 slices
Macros (per slice):
80 cals
6g fat
4g carbs
4g protein
#pumpkinpie #pumpkincheesecake #fallfood #falldessert #lowcalorie #pumpkinspice #glutenfreedesserts
Sizzling Septmber - Day 3 - How to make my low fat cheesecake
Today I thought I would show you how i make my low fat cheesecake, following on from a few comments on yesterdays, whats in my grocery bags video. PLEASE READ ON FOR MORE CHEESECAKE INFORMATION AND WHAT YOU NEED BELOW.
WHAT YOU WILL NEED - INGREDIENTS:
Half Spoon sugar or sweetener granules
600grams of low fat cottage cheese
2 packets of dream topping or dream topping light
12 digestive biscuits
Synthetic butter or low fat butter alternatives such as 'I cant believe its not butter'
1/2 pint of milk - we used skimmed as thats all we have in the house
Equipment:
Blender
Whisk (preferably electric or the hand winding type but not essential)
A cake tin
Any sort of pan to melt the butter and biscuits
A spatula
A mixing bowl and large glass measuring jug
Spoons for tasting and mixing
A small plastic bag to put the biscuits in for baking
A rolling pin or empty glass bottle to break up the biscuits
This recipe is all about mixing to your taste, we add about 6 dessert spoons of sugar to sweeten up, but you can change up the recipe to suit you, you can use different biscuits for the base, chocolate digestives make an amazing base - but not so low fat. You can also use real butter and full fat milk. The main fat saving part of this recipe is the cottage cheese and dream topping mixture - which is the main part of the dessert.
You can also add toppings if you like, we eat it plain - New York cheesecake style, the mix is also nice with several dessert spoons of lemon curd in to add a lemony twist to it, this is optional and also low fat.
It will need to set in the fridge for approximately 2 hours, but its worth the wait.
Please let me know if you make this and what you think of it.
See you tomorrow xx
Remember im on facebook and twitter @ spaceysno1girl