|The Food Doctor Diet|
|by Ian Marber|
Combining accessible, contemporary design with mouthwatering recipes to create a sophisticated look for jaded palates, the Food Doctor Diet provid...
1 - 10 of 4,960 for 24 oz cream cheesecake
Recipe created by ... won the Ice Cream Crank contest. Beat ... transfer to freezer-safe container and freeze for at least 2 hours. , 2 time winner Best of Show
40% calorie reduction ... set aside. Beat cream cheese and ricotta ... 1/2 packets Equal® sweetener. **May substitute 18 packets Equal® sweetener. Equal
Combine first four ... cool. Beat softened cream cheese at high ... off and leave cheesecake in oven for ... edge. Bake at 500°F for 5 minutes. Cool; chill.
Place the graham ... top of the cheesecake. Put eggs ... blender. Add sour cream. Cut cream ... will be soft in the center but will firm up as it cools.
For crust use ... medium speed, beat cream cheese, lemon peel, ... on 1/3 of cheesecake. Refrigerate 1 ... slightly, stir in blueberries. Cool completely.
Preheat oven to ... pan. Combine soft cream cheese, 2 eggs, ... top. Cool slightly and sprinkle with powdered sugar and cut in squares to serve. Serves 10.
Mix first 3 ... over batter. Mix cream cheese, 1/2 cup ... tablespoons sugar and 1 tablespoon cinnamon. Bake at 350 degrees for 50-60 minutes until middle is set.
CRUST: Mix 2 ... until dissolved. Beat cream cheese and sugar ... with 1 1/4 cups chopped cookies and reserved cream cheese mixture. Refrigerate until firm.
Preheat oven to ... eggs then sour cream and vanilla. Pour ... slightly soft). Cool. Chill. Top with cherry filling. Garnish as desired. Refrigerate leftovers.
Preheat oven to ... by combining the cream cheese, 1/2 cup ... and bake until cheesecake has just begun ... completely. Refrigerate 4 hours before serving.
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