How To make Low Cal Cheesecake
2 Envelopes plain gelatin
6 tb Sugar
1/4 ts Salt
3 Eggs, separated
1 1/2 c Skim milk
1 ts Grated lemon rind
3 c Creamed cottage cheese
1 tb Lemon juice
1 ts Vanilla
6 tb Sugar
1/3 c Graham cracker crumbs
Mix together gelatine, 6 TBSP sugar, and salt in top of double boiler. Beat together egg yolks and milk; add to gelatin mixture. Place over boiling water and cook, stirring constantly until gelatine is dissolved and mixture thickens slightly (6 min app.) Remove from heat and stir in lemon rind. Chill to unbeaten egg white consistency. While mixture is chilling, beat cottage cheese on high speed of electric mixer for 3 minutes (or press through sieve, or use food processor). Stir in lemon juice and vanilla. Fold in gelatine mixture. Beat egg whites until stiff, but not dry. Gradually add 6 TBSP sugar, and beat until very stiff. Fold gently into gelatine mixture. Turn into an 8 inch springform pan and sprinkle top with crumbs. Chill until firm. 10-12 servings of approximately 125 calories per serving. From the files of: Melissa Mierau, Martensville, Sk
How To make Low Cal Cheesecake's Videos
Easy Low Calorie Cheesecake Recipe | SPLENDA® Recipes
Learn how to make a smooth cheesecake baked in a graham cracker crust with this delicious American Classic Cheesecake recipe from SPLENDA® recipes.
Find the full recipe and nutritional information here:
American Classic Cheesecake Recipe Ingredients:
How to Make the Crust:
• 1 1/4 cups graham cracker crumbs
• 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
• 3 tablespoons butter, melted
How to Make the Filling:
• 2 (8 ounce) packages regular cream cheese
• 1 (8 ounce) package fat-free cream cheese
• 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
• 4 eggs
• 1 1/2 tablespoons lime juice
• 1 pinch salt
American Classic Cheesecake Recipe Directions:
• Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
• Combine graham cracker crumbs, SPLENDA® Granulated Sweetener and melted butter in a small bowl.
• Press on bottom and up sides of prepared pan.
• Bake 10 minutes. Remove from oven and cool on a wire rack.
• Beat regular and fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA® Granulated Sweetener, mixing well.
• Add eggs, one at a time, beating just until each one is incorporated.
• Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.
• Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch.
• Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.
For more delicious low calorie dessert recipes, visit SPLENDA® Recipes at
Meal Prep Protein Cheesecake For The Entire Week
Time to meal prep some protein cheesecake for the week :) Enjoy!
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Macros entire Recipe: 1738 Calories, 77C, 25F, 289P
Ingredients:
- 800 fat free cream cheese
- 800g Skyr/0% fat greek yogurt
- 4 whole eggs
- 120g Vanilla Whey
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel :)
Healthy cheesecake recipe: low calorie and so delicious
Chocolate cheesecake with firm structure and melted chocolate pieces inside. This cake has no refined sugar, is low in calories and high in protein. Find exact steps on how to make chocolate cheesecake on my website:
Ingredients for healthy chocolate cheesecake
800g quark cheese 0-10% fat - *In this video I wrote cottage cheese instead of quark cheese. I had some difficulties with translation till I figured out that the correct translation is quark cheese.
60 g maple syrup
8g vanilla sugar
½ tsp salt
170g sour cream 10% fat
4 eggs
40 g cornstarch
80 g dark chocolate cut into small pieces
Cheesecake topping
300 g sour cream 20-25% fat
1 egg
20 g maple sirup
20 g cocoa powder
20 g cornstarch
Find more healthy cake and dessert recipes on my website:
50 CALORIE NO-BAKE CHEESECAKE
A cheesecake slice has about 350-400 calories while this version has only 50 CALORIES PER SLICE AND 200 FOR THE WHOLE CAKE!
I hope you like this low calorie cheesecake recipe.
Visit my channel for more low calorie desserts
???? Ingredients
Low fat greek yogurt: 4-5 tablespoons (60 grams)
Low fat cream cheese: 3 tablespoons (42 grams)
Zero calorie sugar: 2 tablespoons
Low calorie cookies for the crust
Here are my few recipes for cookies
Enjoy!
#50caloriecheesecake
#lowcaloriecheesecakerecipe
#mylittlecookbook
Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)
This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!
Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions
---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted
***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract
????????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired
**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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This Cheesecake has 147g of Protein
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bowls:
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STOVETOP:
Macros entire cheesecake: 1110 calories, 84C, 14F, 147P
400g skyr
400g cream cheese
30g flour
2 eggs
60g whey
3g ginger
30g sweetener
15g vanilla extract
100g canned fruit +50g fruit juice
Bake at 180°C or 350°F (i said 400 in the video, that is wrong) for 35-45 min. Refrigerate overnight.
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DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my channel :)commission. There is no additional charge to you! Thank you for supporting my channel :)