Almost Fat-free Lemon Cheesecake

This is surprisingly good. I always think of fat-free and sugar-free being flavor-free rubber, but not this. It is a light lemon cheesecake. Recipe courtesy Paula Deen.

Cooking spray

1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice

1/4 cup unsalted butter, melted

Filling:

3 (8-ounce) packages fat-free cream cheese*

1 cup fat-free sour cream

2 cups sugar or sugar substitute (recommended: Splenda)

3 large eggs or 3/4 cup egg substitute

2 teaspoons lemon zest

2 tablespoons lemon juice

Lemon Curd:

1 1/2 teaspoons lemon zest

6 tablespoons lemon juice

1 large egg, plus 1 large egg yolk

1/2 cup sugar or sugar substitute (recommended: Splenda)

2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute

Preheat oven to 325ª.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not over bake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

*I substituted one package of 1/3 less fat cream cheese, for one package of fat free.

Ricotta New York Cheesecake

This recipe uses both ricotta and cream cheese. There is no crust on this cheesecake, but that doesn't mean you can't use one.

1-1/2  lbs  ricotta cheese
1  lb  cream cheese
1  pint  sour cream
6  eggs
2  cups  sugar
1  Tbs  lemon juice
1  tsp  vanilla
6  Tbs  flour

Cream the cheeses and sour cream together. Add eggs, one at a time, beating well after each addition.

Add remaining ingredients and beat well. Pour into prepared 10-inch springform pan.

Bake @350 degrees for one hour and 15 minutes. Turn oven off. Do not open the oven door. Leave the cake in the oven for another hour. Cool and then refrigerate.

You can place a pan of water in the bottom of the oven before baking, to help prevent cheesecake from cracking. Personally, I don't care if it cracks or not, as long as it tastes good.

The Very Best New York Cheesecake

If you have cheesecake lovers in your family, this is the ultimate. Doubt you'll ever want another after you try this one.

1-1/2  cups  flour
1/3  cup  sugar
1  egg, beaten
1/2  cup  butter, softened
5  (8 oz)  pkgs Philadelphia cream cheese, softened
1-3/4  cups sugar
3  Tbs  flour
5  eggs
2  egg yolks
1/4  cup  heavy cream (unwhipped)

Combine 1-1/2 cups flour, 1/3 cup sugar, 1 egg, and 1/2 cup butter. Spread to edges of 10" springform pan sprayed with PAM. Prick with a fork, Bake for 15 minutes @400 degrees. Cool slightly. (You may completely omit the crust if you desire). Increase the oven temp to 450 degrees.

To prevent cracking on top, place a pan of water in the bottom of the oven while cake is baking.

Combine all remaining ingredients, except the cream. Beat very well. Add the cream and beat slowly, only to blend together. Pour filling over crust and bake 10 minutes @450 degrees. Reduce temperature to 200 degrees. Continue baking for 1 hour. Turn oven off, but leave the cake in the oven for another hour to cool down slowly. Do not open the oven door during this time. Don't worry if the center looks slightly jiggly at first. Cover with foil and chill overnight before cutting.