4 Grams of Fat Deli-Style New York Cheesecake |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 12 |
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From JoAnna Lund's Cooking Healthy Across America . Haven't made it yet but posting recipe for safe keeping. Cooking time includes chill time. Ingredients:
1 1/2 cups graham cracker crumbs (about 12 2 1/2-inch graham cracker squares) |
1/4 cup splenda sugar substitute |
2 tablespoons reduced-calorie margarine, melted |
3 (8 ounce) packages fat free cream cheese (philadelphia) |
2 (3 ounce) packages sugar-free vanilla pudding mix, cook-and-serve (4-serving size) |
1 cup nonfat dry milk powder (carnation) |
1 cup water |
3 eggs, slightly beaten |
1/2 cup nonfat sour cream |
3 tablespoons lemon juice |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325 degrees and spray an 8 X 8 spring-form pan with butter-flavored cooking spray.
2. Combine graham cracker crumbs, Splenda and margarine in a medium bowl.
3. Gently press crumbs into spring-form pan.
4. In a larger bowl, stir cream cheese until soft and add dry pudding mix, dry milk powder, water and eggs.
5. Mix well using a wire whisk.
6. Blend in sour cream, lemon juice and vanilla extract.
7. Pour mixture into spring-form pan and gently rotate pan to settle the batter.
8. Bake for 50-60 minutes or until cake is set 2 from the edges but the center is still pudding-like.
9. Turn oven off and open door and let cake set in oven for 15 minutes.
10. Place pan on a wire rack and allow to cool completely.
11. Remove sides of pan and refrigerate cake for at least 2 hours.
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