It is hard to fine anyone who doesn't love cheesecake. So here are a couple different recipes to help you please the cheesecake lover in yourself, your family or your group of friends. Choices include Microwave Low-Fat cake with Fresh Berries for the persons dieting or just trying to watch their fat intake. This simple and quick to make recipe proves that low-fat doesn't have to taste bad! Refrigerator Lemon Cheesecake requires no baking or cooking and it is very refreshing. My mother-in-law gave me the recipe when I was a teenager, long before she was my mother-in-law! Both are yummy!
MICROWAVE LOW-FAT CHEESECAKE
2 (8-oz each) fat-free cream cheese
1/2 cup sugar
1 tsp vanilla extract
2 large eggs
nonstick cooking spray
1/3 cup Graham cracker crumbs
Fresh fruit of your choice for garnish
Unwrap cream cheese and place in a large microwave-safe bowl. Microwave on medium (50% power) approximately 4 minutes or until softened. Using an electric mixer, beat in the sugar, vanilla, and eggs. Spray a 9-inch pie pan with the nonstick spray until thoroughly coated. Add the Graham cracker crumbs to plate and press onto the cooking spray. Pour the cream cheese mixture onto the crumbs and place in the microwave. If your microwave has a carousel, use it. Otherwise, turn cake every 3 minutes during cooking. Cook on medium-high (70% power) for 10 to 12 minutes. The center should jiggle slightly when done. Let cool for 1 hour. Refrigerate until serving time. Garnish with the berries before serving.
REFRIGERATOR LEMON CHEESECAKE
1 pkg (4 serving size) lemon flavored gelatin
1 cup boiling water
1 pkg (8-oz) cream cheese
1/2 cup sugar
1 tsp vanilla
1 can (12-oz) evaporated milk, chilled
1 lb graham crackers
1/2 cup butter
In a small bowl, dissolve gelatin in boiling water; allow to cool. Meanwhile, in a large mixing bowl, cream together the cream cheese, sugar, and vanilla. Add the gelatin to the mixture and mix well. Whip evaporated milk and fold into the cream cheese mixture. Crush the graham crackers and add the melted butter. Firmly press 2/3 of the mixture into the bottom of a 9 x 13-inch pan. Add the filling and sprinkle the remaining crumbs over the top. Chill several hours. This cheesecake can be frozen.
Enjoy!
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