Low Fat Sugar Free New York Style Cheesecake |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 10 |
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I have not tried this recipe. I got this recipe from Obesity Help. Ingredients:
1/2 cup graham cracker crumbs |
2 tablespoons butter, melted |
1/4 cup splenda sugar substitute |
16 ounces reduced-fat cream cheese, softened |
8 ounces fat free cream cheese, softened |
28 (1 g) packets equal sugar substitute or 28 (1 g) packets splenda sugar substitute |
2 eggs |
2 egg whites |
2 tablespoons cornstarch |
1 cup reduced-fat sour cream |
1 -2 teaspoon lemon extract |
1/2 cup key lime juice (or a little less, depending on how you like it!) |
Directions:
1. Melt butter; mix graham cracker crumbs, butter, and 1/4 cup splenda and press into bottom of 8-inch springform pan (spray bottom of pan with Pam first). If desired, reserve 1 tablespoon of crumb mixture to sprinkle on top of cake when baking is completed.
2. Beat cream cheese and 28 packets of Equal in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, lime juice and extract until well blended. Spray sides of pan with Pan; pour mixture onto crust in pan.
3. Bake in preheated 325 degree F oven 50 minutes or just until set in the center. If desired, sprinkle with reserved crumbs. Turn oven off and leave cake in oven or on counter for 1-2 hours to gradually cool. Remove outer walls of the pan and refrigerate. Chill well (several hours or overnight) before serving.
4. OR… Line a 9x13 glass pan with parchment paper and spray the paper and sides of the pan with Pam. Bake 30-35 minutes, cool and slice into bite-sized cheesecake treats! In either case, bake the cheesecake with a water bath in the oven along with it to help keep the cheesecake extra moist. All you have to do is put a separate pan with some water in it in the oven, which will boil on it’s own and keep the oven nice and steamy-moist!
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