How To make Holiday Delight Cheesecake(Lo Fat)
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margarine, melted
3 pk Fat-free Cream Cheese (8oz)
3/4 c Sugar
2 tb Flour
3 tb Lemon juice
3 tb Cholesterol-free egg product
1 ct Non-fat lemon yogurt
Lite whipped topping 1 cn Cherry pie filling
1. Heat oven to 350?F. Combine graham cracker crumbs, sugar and
margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside. 2. Beat cream cheese, sugar and flour together until light, fluffy and
smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. 3. Loosely place aluminum foil over springform pan.
4. Bake at 350?F 60 to 70 minutes or until center of cake is set.
5. Gently run tip of knife between cake and edge of pan. Cool to room
temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping. Per 1/12th serving: Calories.....................216 Protein...................16g Carbohydrates................30g Total Fat..................4g Saturated Fat.................1g Cholesterol................9g Sodium.....................542mg Fiber......................6g % of Calories from Fat 17% * * * * * Comparison: Per Serving % Calories Fat from Fat Cholesterol
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Cakes, pies, cookies and of course cheesecake! There's always lots of holiday desserts to tempt your taste buds! But if you're going to a holiday party bring a dessert you know you can enjoy without the guilt!
Terry's Chocolate Mint Cheesecake (No Bake)
#mintcheesecake #terryschocolateorange #terryschocolatemint #nobakecheesecakerecipe
Terry's Chocolate has introduced a collection of limited-edition chocolates to mark the joy of Christmas. I recently purchased a Terry's Chocolate Mint and used it to create a delightful no-bake cheesecake. This cheesecake is a fantastic treat for the holiday season that is sure to be enjoyed by everyone. If you have any questions or need assistance, feel free to leave a comment below—I'm here to help!
How to make a Terry's Chocolate Mint Cheesecake No-Bake Recipe
Terry’s Chocolate Mint Cheesecake (No Bake)
TIMINGS.
• Prep Time: 30 mins.
• Chilling Time: 7 hours.
• Total Time: 7 hours 30 mins.
SERVINGS.
• Makes 1 cake of 12 slices.
INGREDIENTS.
For the biscuit base.
• 3⅛ cups (300g/10½oz) Digestive Biscuits/Graham Crackers.
• 10½ tbsp (150g/5oz) Butter, melted.
For the filling.
• 2 ¾ cups + 1 tbsp (650g/23oz) Mascarpone or Cream Cheese - full fat.
• ½ cup (75g/2½oz) Icing/Powdered Sugar.
• 1¼ cups (300ml/10 fl oz) Double/Heavy Cream.
• 1½ cups + 3 tbsp (300g/10½oz) Terry’s Chocolate Mint.
Or if you can’t get Terry’s Chocolate Mint then use:
• 1½ cups + 3 tbsps (300g/10½oz) Milk/Dark Chocolate.
• 2 tsp of Peppermint Extract.
For the decoration.
• 13 Terry’s chocolate segments.
• 1 Terry's Chocolate Mint.
• Grated Chocolate Milk or Dark.
• Green Sprinkles of your choice.
METHOD.
1. Place the biscuits in a bowl and break them up with the bottom of a cup or glass or use a food processor and blitz until they turn to crumbs.
2. Pour into a bowl add the melted butter and mix until fully incorporated.
3. Press the mixture into a 20cm/8-inch springform tin, there is no need to grease the tin.
4. Place in the fridge for 30 minutes.
5. Break up the Terry’s Chocolate and place it in a bowl over a pan of simmering water to melt.
6. If you can’t get Terry's Chocolate mint, melt the plain chocolate and when melted mix in the peppermint extract..
7. Beat the cream cheese and icing sugar until soft.
8. Add the cool melted chocolate and mix until fully combined. I add the melted chocolate before the double cream as doing this helps stop the chocolate from seizing.
9. Add the double cream and whip together until the mixture firms up and holds its shape. When you see trails in the mixture from the whisks stop mixing. Be careful not to overmix as you don’t want the filling to split.
10. Spoon the mixture on top of the biscuit base and smooth it out with a spatula.
11. Place in the fridge for a minimum of 7 hours but preferably overnight.
12. Remove from the tin and place on a serving plate. Smooth the side of the cheesecake with a knife.
13. Arrange the Terry’s Mint segments around the side of the cheesecake.
14. Finish off by sprinkling over grated chocolate and adding your favourite sprinkles.
15. Keep in the fridge until ready to serve.
16. When cutting, run a sharp knife under hot water, dry and cut the cheesecake, repeat this step each time you cut a slice.
17. Mmm, Scrummy!!!
STORAGE.
• It will keep in the fridge for up to 3 days.
• The Cheesecake can be frozen for up to 3 months.
Low Carb Lemon Delight Cheesecake
This Low Carb Lemon Delight Cheesecake is a 10 on the delicious-meter, lemon zest, jello, whip cream and cream cheese filling makes for a delicious treat. I especially like the tanginess of the lemon in this cheesecake filling.
I warn you, once you've had a taste of this Low Carb Lemon Delight Cheese Cake you will have to be careful not to go for more. I know from experience, this is why I make it once in a while. Enjoy?