Low-Fat New York Style Cheescake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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You'll never find a low fat cheesecake that is this creamy anywhere else. You'll swear you were eating the real thing. Ingredients:
3/4 cup graham cracker crumbs |
1/4 cup splenda sugar substitute |
1/2 cup i can't believe it's not butter stick margarine, melted |
3 (8 ounce) packages fat free cream cheese |
1 cup splenda sugar substitute |
1 teaspoon vanilla extract |
4 extra large eggs |
2 cups fat free sour cream |
Directions:
1. Graham Cracker Crust:.
2. In a small bowl, mix graham cracker crumbs and Splenda. Add melted margarine and mix thoroughly. Place crumb mixture in bottom only of 10 inch non-stick spring form pan and pack down firmly. Place in refrigerator for 1 hour.
3. Preheat oven to 375 degrees.
4. Filling:.
5. In a medium bowl, beat cream cheese until creamy. Add Splenda, vanilla and eggs one at a time and beat until smooth and no lumps. Fold in 2 cups of sour cream. Pour filling into spring form pan on top of graham cracker crust.
6. Bake with a water bath in oven for 45 minutes or until outside edges are puffed and center is still a little jiggly. Then take cheesecake out of oven and let cool on counter top for 1 hour. Then place cheesecake in refrigerator and allow 6 - 8 hours to cool before eating.
7. 1 serving = 1 slice (1/8 of cheesecake) 1 serving = 8 WW points.
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