Best Crustless Vanilla Cheesecake Recipes
CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)
This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.
Provided by coconutty
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
- Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
- Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
- Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
- Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
- Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
- Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
- NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.
Nutrition Facts : Calories 244.7, Fat 16.1, SaturatedFat 8.3, Cholesterol 165.7, Sodium 169.2, Carbohydrate 18.6, Sugar 18.1, Protein 6.4
CRUSTLESS VANILLA CHEESECAKE
I came up with this recipe when I had quite some dairy products to use up and was craving cheesecake. I didnt want this to be a diet-breaker, though, so I tried to reduce the amount of fat, sugar and flour used. The result was creamy yet firm with a lovely vanilla taste to it. I hope youll enjoy it, too!
Provided by Lalaloula
Categories Cheesecake
Time 2h25m
Yield 1 10 inch cake
Number Of Ingredients 6
Steps:
- In a large bowl beat eggs with sugar and vanilla bean paste for 7 minutes with your electric mixer. It should be a very frothy, thick mixture after that.
- Beat in the remaining ingredients in the order listed.
- Pour into a greased springform pan (26 cm/10 inches in diameter) and bake in the preheated oven at 160°C/320°F for 1 hour and 45 minutes or until centre is no longer jiggly. Check after 50 minutes or so and cover if it gets too dark.
- Turn off oven and leave the cheesecake inside with the oven door slightly ajar (I stick a wooden spoon in there to keep it open) for 30 minutes.
- Allow to cool completely and then carefully remove from the pan.
Nutrition Facts : Calories 678.6, Fat 18.1, SaturatedFat 7.2, Cholesterol 573, Sodium 388, Carbohydrate 93.5, Sugar 85.9, Protein 33.8
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