Recipe(tried): Light Cheescakes (2 unbaked ,3 baked)

VERY LIGHT CHEESECAKE - UNBAKED

12 oz Evaporated Milk -- chilled
8 Ounces Cream Cheese
1 Cup Sugar
1 Lg. Pkg. Lemon Jello
1 Cup Water
1 Graham Cracker Pie Crust, 9 Inch

Whip evaporated milk until peaks form.
Cream the cream cheese and sugar.
Mix jello with boiling water. Let cool.
Combine all ingredients and pour into a graham cracker crust. I use a 9x13 dish.


LIGHT AND FLUFFY CHEESECAKE - UNBAKED

1/2 c. boiling water
3 oz. lemon Jello
2 tsp. lemon juice
2 c. low fat cottage cheese
8 oz. Cool Whip

Put boiled water in blender, add gelatin, cover and process on low until gelatin is dissolved.
Add lemon juice and 1 cup cottage cheese, process on high until smooth.
Add remaining cheese. Repeat until smooth.
Pour into 4 quart bowl, add frozen Cool Whip and combine with mixer at medium speed until smooth.
Put into dishes; serve with fresh fruit.


LIGHT AS CLOUD CHEESECAKE - BAKED

24 ounces cream cheese, softened
1/3 cup granulated sugar
1 tablespoon all-purpose flour
4 large eggs, separated
1/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 (9-inch) graham cracker pie crust

Preheat oven to 350 F (175 C).
In a large mixing bowl with an electric mixer on medium speed, beat cream cheese until soft.
Add sugar and flour and beat until thoroughly blended.
Stir in egg yolks, sour cream, cream, and vanilla.
In a separate bowl with an electric mixer on medium speed, beat egg whites until frothy, then add powdered sugar and beat to form stiff peaks.
Fold the whites into cheese mixture and pour into graham cracker crust.
Bake for 45 minutes, or until center is set.
Cool, then chill before serving.


LIGHT CHEESECAKE - BAKED

CRUST
1 c Graham crumbs
1/2 ts Cinnamon
2 tb Margarine, melted
1/3 c Brown sugar
FILLING
1 1/4 lb Cottage cheese, well drained
1/2 c Sugar
2 Eggs
1 ts Vanilla
2 tb Cointreau
TOPPING
1 c Yogurt
2 tb Sugar
1/4 ts Vanilla

1. Preheat oven to 350.
2. CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a 10 inch spring form pan.
3. FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent artificial sweetener and blend til smooth. Add eggs then vanilla and liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make topping by blending all ingredients. Artificial sweetener can again replace the sugar if desired. Spoon over cake. Bake 5 minutes longer. Cool to room temperature and chill over night. Serve with any fruit topping desired.


LIGHT GERMAN CHEESECAKE

CRUST:
3/4 c. crushed Rusk crumbs
1/2 c. powdered sugar
2 tbsp. butter
FILLING:
4 eggs
1 c. sugar
1/4 c. flour
1 c. lowfat milk (2 percent)
1 lb. "lite" style cottage cheese
Juice and grated rind of 1 lemon
1 tsp. vanilla

Strawberries and sliced kiwi fruit (or other fruit) to garnish
Mix together the crumbs, powdered sugar, and butter and press into a greased pie plate. Refrigerate for 30 minutes.

Place the eggs, sugar, flour, milk, cottage cheese, lemon juice and rind, and vanilla in a blender or food processor. Puree until smooth and pour slowly into prepared crust.

Bake in an oven preheated to 350 degrees about 1 hour and 15 minutes or until a knife inserted into the center comes out clean. Cool on a rack; chill in the refrigerator and garnish before serving. May be frozen. For a party, double the recipe and use a 9x13 pan.