German Cheesecake (Fat Free; Sugar Free) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Moist, rich cheesecake...and its not bad for you. Based on a recipe my aunt received while living in Germany. You can flavor it with a different extract, or stir in berries, chocolate chips, etc. I normally top it with homemade blueberry sauce. The fat free cream cheese does yield a slightly different taste than full fat, but its hardly noticeable. I use the splenda that measures cup for cup like sugar. The crust is optional. Ingredients:
2 tablespoons unsweetened applesauce |
1/3 cup splenda granular |
1 egg white |
1 1/4 cups flour |
4 egg whites |
24 ounces fat free cream cheese (3 packs) |
3/4 cup splenda granular |
2 tablespoons flour |
1 teaspoon vanilla |
2 tablespoons skim milk |
Directions:
1. For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9 spring form pan and bake for 5 minutes at 450, remove and cool slightly.
2. For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
3. Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
4. Cool to room temp, the refrigerate until chilled. Serve cold.
5. Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
6. To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.
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