Strawberry Cheesecake
Chocolate Chip Cheesecake
Caramel Cheesecake
Strawberry Cheesecake
Crust
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
3 tablespoons margarine or butter, melted
Filling
19 ounces cream cheese, softened
1 cup granulated sugar
2 teaspoons lemon peel, grated
1/4 teaspoon vanilla extract
3 eggs
Glaze
1 cup strawberries, mashed
1 cup sugar
3 tablespoons cornstarch
1/3 cup water
Preheat oven to 350 degrees F. Crust: Stir together graham cracker crumbs
and sugar. Mix in butter thoroughly and press into a 9-inch springform
pan. Bake 10 minutes. Cool. Reduce oven temperature to 300 degrees F.
Filling: Beat cream cheese in a large mixing bowl. Gradually add sugar,
beating until fluffy. Add lemon peel and vanilla extract. Beat in eggs one
at a time. Pour into shell. Bake 1 hour or until center is firm. Cool to
room temperature and then spread with the strawberry glaze. Chill 3
hours. Glaze: Blend sugar and cornstarch together in a small saucepan.
Stir in water and strawberries. Cook, stirring constantly, until the
mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly
before spreading over cheesecake.
Chocolate Chip Cheesecake
10 average Nabisco reduced-fat Oreo(s), or other similar
reduced-fat, cream-filled chocolate sandwich cookies
8 ounces fat-free cream cheese
8 ounces light cream cheese, tub-style
1 cup granulated sugar
2 tablespoons all-purpose flour
1 cup fat-free cottage cheese
2 teaspoons almond extract
6 large egg whites
3/4 cup mini chocolate chips
Preheat oven to 325 degrees F. Lightly coat a 9-inch springform pan with
cooking spray. Crush cookies and sprinkle cookie crumbs evenly over
bottom of pan. Using an electric mixer, beat together cream cheeses on
lowest speed until well blended. In a small bowl, combine sugar and
flour. Add to cream cheese mixture and beat until smooth. In a food
processor or blender, puree cottage cheese until smooth. Add cottage
cheese and almond extract to cream cheese mixture; beat until smooth. Add
egg whites and beat until well blended. Stir in 1/2 cup of chocolate
chips. Pour into springform pan; top with remaining chocolate chips and
bake until cheesecake puffs and center is almost set, about 60 minutes.
Transfer to a wire rack and cool completely. Run a knife around sides to
loosen and release pan sides. Cover and chill overnight. Cut into 12
slices and serve.
Serves 12- Points per serving 5
Caramel Cheesecake
Crust
1/2 cup graham cracker crumbs
1/2 cup ground pecans
1/4 cup margarine
2 tablespoons granulated sugar
Combine all ingredients and press into 9-inch springform pan. Bake 10
minutes at 325 degrees F and remove from oven. Turn oven to 450 degrees F.
If you wish, you can use 1 cup graham cracker crumbs and eliminate the
pecans.
Filling
24 ounces cream cheese, softened
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 eggs
1/2 cup caramel ice cream topping
1/2 cup pecans, chopped
Combine softened cream cheese, sugar, flour and vanilla extract, mixing at
medium speed until well-blended. Add eggs one at a time, mixing well after
each. Reserve 1 cup of cheese batter; stir 1/2 cup of caramel topping
into this reserved cup of batter. Spoon half of plain batter over crust;
cover with the caramel batter. Sprinkle chopped nuts over caramel layer;
spread remaining plain batter over the nuts. Bake 7 minutes at 450
degrees F, then reduce temperature to 250 degrees F and bake 40 to 45
minutes more. Remove from oven and loosen cake from rim, but do not remove
rim until cool.
Topping
1 tablespoon brown sugar, packed
1 1/2 teaspoons margarine
1 1/2 tablespoons water
1/2 cup pecan halves
2 tablespoons caramel ice cream
In saucepan, melt brown sugar and margarine; add water and bring to boil.
Add nuts and cook 2 minutes, stirring constantly. Spread nuts on wax paper
and let cool. Before serving, spread caramel topping over cake and
sprinkle on the caramelized nuts.
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