Ina Garten Chocolate Cheesecake Recipe

LowSugar Cheesecake Recipe Food Network Kitchen

WEBOct 15, 2018 · Special equipment: For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat …

Rating: 4.4/5(8)
1. For the crust: Preheat the oven to 325 degrees F. Wrap the outside of a 9-inch springform pan with foil. Coat the inside of the pan lightly with cooking spray.
2. Stir together the almonds, finely shredded coconut, toasted shredded coconut, cinnamon, butter and salt in a medium bowl until combined. Using damp hands, press the mixture into an even layer across the bottom of the prepared pan and 1/2 inch up the side. Refrigerate while you prepare the filling.
3. For the cheesecake: Combine the cream cheese, erythritol, sour cream, vanilla seeds, lemon zest and salt in a food processor and process until smooth. Add the eggs, one at a time, pulsing to combine after each. Pour the batter into the crust and bake until the edges set but the center is still slightly wobbly, about 1 hour 30 minutes. Remove and let cool completely at room temperature. Refrigerate until cold, at least 4 hours and up to overnight.

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Chocolate Chip Cheesecake with Lowfat Creme Anglaise

WEBJan 3, 2016 · Preheat oven to 325 degrees F. Puree cottage cheese in food processor until very smooth. Add the cream cheese and sugar and …

1. Preheat oven to 325 degrees F.
2. Puree cottage cheese in food processor until very smooth. Add the cream cheese and sugar and cream together. Combine egg, egg whites, vanilla, lemon juice, and salt in a separate bowl. Slowly add to the cheese mixture and continue processing, being careful not to over mix. Fold in the chocolate chips.
3. Mix together the graham cracker crumbs and butter in a bowl. Press crumb mixture into a 10-inch springform pan. Carefully spoon the batter on top of the crust and place the pan in a water bath. Bake until the cheesecake has set and is firm to the touch, about 40 to 45 minutes. Remove from heat and let cool to room temperature. Refrigerate until chilled through, at least 4 hours.
4. Once the cake cools, slice into 20 wedges and top each wedge with a dollop of low-fat crème anglaise.

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