Healthy Gourmet Cheesecakes

Softcover

ISBN 10: 0895297833 ISBN 13: 9780895297839

Publisher: Avery, 1995

Starting with basic cheesecakes and crusts, Ms. Erickson shows how easy it is to replace traditional high-fat cheesecake ingredients with low-fat and fat-free products - without compromising taste. She then uses these basic recipes as foundations for a myriad of fabulous cheesecake flavors. There are even chapters with recipes for magnificent layered cakes, as well as no-bake varieties.

From Booklist:

Ask any American to name a sinfully rich dessert, and the answer "cheesecake" is bound to come back. So it takes some imagination to create a cheesecake with little or no fat. Erickson demonstrates that a slice of cheesecake need not always be beyond the reach of the most meticulous dieter. She accomplishes this with a handful of fat-free food substitutes for cream cheese, eggs, butter, and sour cream. For those demanding a nutritious dessert, Erickson offers tofu-based cheesecake. A lactose-free cheesecake arises from pureed tofu and garbanzo beans. Since crusts can be a hidden fat source, Erickson has developed fat-free graham-cracker crusts and other crumb-based cheesecake crusts. Once the basic pattern is established, variations are almost endless, and Erickson demonstrates that one can simulate, for example, nut flavors through the use of naturally fat-free extracts and liqueurs. Summer dessert makers will appreciate the large number of no-baking recipes. Mark Knoblauch