Best 8 Orange Dream Cheesecake Low Fat Low Carb Recipes

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

LOW-FAT ORANGE DREAM CHEESECAKE

Steps:

• 1. Crush graham crackers and press in bottom of 9 inch springform pan sprayed with cooking spray
• 2. Stir boiling water in dry jello mix in large bowl and mix for 2 minutes or until completely dissolved. Cool 5 minutes
• 3. Pour jello mix into blender. Add both cheeses and blend until smooth.
• 4. Pour mixture into large bowl and gently stir in whipped topping
• 5. Pour in pan and smooth.
• 6. Allow to cool and set up in fridge about 4 hours or until set. remove rim of pan before serving. Enjoy!!

ORANGE DREAM CHEESECAKE

Steps:

• Sprinkle the graham wafer crumbs onto the bottom of an 8" or 9" springform pan, or a 9" pie plate sprayed with no stick cooking spray.
• Stir boiling water into orange jelly powder in a large bowl, stirring for at least 2 minutes until the powder is completely dissolved.
• Cool for 5 minutes.
• Pour this into a blender, then add cheeses.
• Cover and blend on medium speed until well blended.
• (Scrape down sides of the blender occasionally).
• Pour into a large bowl.
• Add whipped topping and stir gently until well blended.
• Pour into the prepared pan and smooth the top with a spatula.
• Refrigerate for four hours or until set.
• If using a springform pan, remove side of pan just before serving.

LOW-FAT ORANGE DREAM CHEESECAKE (2 WW PTS)

Steps:

• SPRINKLE crumbs onto bottom of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
• STIR boiling water into gelatin in large bowl at least 2 minute until gelatin is completely dissolved. Cool 5 minute Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, stopping occasionally to scrape down side of blender container; pour into large bowl.
• ADD whipped topping; stir gently until well blended. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
• Nutrition (per serving).
• Calories100 Total fat2 g Saturated fat1.5 g Cholesterol10 mg Sodium330 mg Carbohydrate11 g Dietary fiber0 g Sugars5 g Protein8 g.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

ORANGE DREAM CHEESECAKE LOW FAT LOW CARB

Steps:

• 1. 1 whole graham cracker, crushed (about 3 Tbsp.) 2/3 cup boiling water 1 - 4-serving size package sugar-free orange flavored gelatin 1 cup low fat cottage cheese 8 ounces fat free cream cheese, cubed 2 cups thawed non-fat whipped topping Optional garnishing with orange slices will add calories and carbs.
• 2. Spray bottom of 8- or 9-in. springform pan or pie plate with graham cracker crumbs. Stir boiling water into gelatin in large bowl at least 2 minutes until gelatin is completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until well blended, occasionally scraping down side of blender container; pour into large bowl. Fold in whipped topping. Pour into prepared pan; smooth top with spatula. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator. Serves 8.

NO-BAKE ORANGE CHEESECAKE

Steps:

• Sprinkle crumbs onto bottom of 8- or 9-inch springform pan sprayed with cooking spray.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Cool 5 min.; pour into blender. Add cheeses; blend well. Return to bowl. Gently stir in COOL WHIP; pour into springform pan. Smooth top.
• Refrigerate 4 hours or until set. Loosen cheesecake from side of pan before removing rim.

LOW-FAT CHEESECAKE

Steps:

• In a bowl, beat cream cheese, 2/3 cup sugar and 1/2 teaspoon vanilla until fluffy. Gradually add egg substitute; beat until smooth. Pour into a 9-in. pie plate that has been coated with cooking spray. Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes. , Meanwhile, combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate. , Before serving, top each serving with 2 tablespoons cherry pie filling.