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Save 70 calories and 8g of fat, including 4g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and egg whites instead of whole eggs.
For easy cleanup, line pan with foil, with ends of foil extending over sides of pan. Use foil handles to remove chilled cheesecake from pan before cutting to serve.
Run knife around sides of pan immediately after removing baked cheesecake from the oven. This allows the sides and top to settle evenly and prevent top of cheesecake from cracking.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I am trying to find a recipe for "cheesecake dreams" it was a recipe I had for years and have lost it. it has a flour, butter, walnut base crust with the same for crumble topping. fillins is lemon juice and ***** cheese but not sure what all it called for. any ideas on anything similar to this. thx firstname.lastname@example.org
I,honestly have to say, this is the best cheesecake i have had in my whole life.I even said, when i went to a resturaunt, ''this is the best thing in the world! Oh wait after this cheesecake.'' my mom made it on my birthday, and turned out to put something that was reduced fat instead of full fat. it was still good, and to this day i imagine how tasty it would be with the full fat
I used this recipe for my first cheesecake and was surprised on how east it was to make and was very delighted with how it came out. I used fat free cream cheese, added a little more lemon and had to bake it longer then suggested but it was one of the best cheesecakes I have ever had, it was so good that I am making it again today and can't wait for it to be ready to eat. Using fat free cream cheese didn't change the flavor of the cake, it was still awesome!!!!!