LEMON CHEESECAKE
A light cheesecake, the perfect ending to a big meal.
Ingredients (Serves: 6)
1 teaspoon butter
½ cup graham cracker crumbs
16 ounces low fat cream cheese, room temperature
½cup sugar 2 large eggs
1 tablespoon lemon juice, fresh
2 teaspoons lemon zest
½teaspoon vanilla
½cup lemon curd, for garnish
Process crumbs and butter till blended. Pour into
In food processor, place remaining ingredients, except for lemon curd. Bake at 325°F for 35 minutes. Heat jar of lemon curd in microwave for maybe a minute, or until softened. Spoon out onto cheesecake and smooth. Refrigerate and when cooled, can be removed from pan.
CARAMEL TURTLE CHEESECAKE
You are absolutely going to love this dessert and your friends and family are going to think you are a culinary genius!
Ingredients (Serves: 8)
1
¼cup butter 1 cup coconut
½ cup chopped pecans
2 low fat cream cheese, 8 oz. each, room temperature 2 eggs, room temperature
½ cup Splenda® brown sugar 1 teaspoon vanilla
Caramel ice cream topping,
Optional little chocolate covered caramel candies
In 8 inch cake pan (not included with oven) put butter, coconut and pecans and add to high rack in oven. Bake for 4 minutes on 400ºF, stirring often and watching closely not to burn coconut. Remove and cool.
In food processor, add cream cheese, eggs, brown sugar, vanilla and process till smooth, scraping sides. Pour half of mixture into graham cracker shell and top with half
ENGLISH
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Halogen Oven Manual_Revn Nov10.indd Sec2:37
11/17/10 7:45 PM