~Reciepe~

I found a nice reciepe of a Low Fat Lemon Cheese Cake : )



Lemon Cheesecake （low-fat）


Cheesecake doesn't have to be packed with fat to be good. This delectable light cake is simple to make, low-low-low in fat, and delicious.



Servings: 8 slices



Zest of 1 lemon, chopped

3 egg whites

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon vanilla

2-2/3 cup low-fat (1%) cottage cheese

8 low-fat 2-inch x 2-inch graham crackers, to make 2/3 cup graham cracker



1. Preheat oven to 325 degrees F. and grease an 8-inch springform or cheesecake pan with margarine. You will also need an ovenproof pan large enough to hold the cheesecake pan.



2. Fill a pot or teakettle with water and start heating it to a boil.



3. Place lemon zest, egg whites, sugar, cornstarch, vanilla, and cottage cheese in a blender and blend until very, very smooth (no lumps). Pour into pan.



4. Carefully pour boiling water into large pan so it reaches about halfway up the sides of the spring form pan.



5. Bake for 60 minutes or until cheesecake is set and cake tester comes out clean.



6. Remove from pan from water and refrigerate cake in pan for at least 4 hours or overnight. It should be really cold.



7. In a food processor, turn graham crackers into 2/3 cup fine crumbs. After cheesecake has been refrigerated for 4 or more hours, spread crumbs evenly over cake surface and gently pat them down. You may do this just before serving. Before serving, carefully run knife around edge of springform pan and remove sides.



Calories per slice: 160 total; 10 fat; 3 sat-fat

OR WHOEVER DON'T LIKE LEMON TRY THIS:

Chocolate Raspberry Cheesecake

12 slices



1 1/2 Cups (18) Cream filled Cookies, crushed

2 Tbs. Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 Cup Sugar

3 large Eggs

1 Cup Sour Cream

1 tsp. Vanilla

6 oz Semi-sweet Chocolate Chips, melted

1/3 Cup Raspberry Preserves, Strained

1/2 cup semi-sweet chocolate chips, melted

Whipping Cream



Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. In a large bowl, combine 24 ounces of cream cheese and sugar, blending with an electric mixer.



Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla. Pour mixture over crust. Combine remaining cream cheese and melted chocolate, blending well with mixer. Add Red Raspberry preserves; mix well. Drop dollops of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F. for 1 hour and 25 minutes.



Loosen cake from pan and cool before removing.



Melt chocolate pieces. Dip a fork in the melted chocolate and go back and forth in a waving motion over cheesecake to make a line design. Chill.



Garnish with whipping cream and fresh raspberries.

END OF POST HOPE U ENJOYED IT~!BYEBYE