New York Cheesecake, a Little Healthier! |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Adapted from Original New York Cheesecake Kiss The Cook's Original New York Cheesecake. Ingredients:
1 cup graham cracker crumbs |
3 tablespoons splenda sugar blend for baking |
3 tablespoons light margarine, melted |
5 (8 ounce) packages neufchatel cheese, softened must be philadelphia if you can |
1 cup splenda sugar blend for baking |
3 tablespoons flour |
1 tablespoon vanilla |
1 low-fat sour cream |
4 eggs |
Directions:
1. Bring all ingredients to room temperature (this helps to prevent cracking).
2. MIX crumbs, 3 tablespoons sugar and margarine.
3. Press onto bottom of 9-inch springform pan. (using a hamburger press handle works great for this!).
4. Bake at 325°F for 10 minutes.
5. MIX neufchatel cheese, 1 cup splenda for baking, flour and vanilla with electric mixer on medium speed until well blended.
6. Blend in low fat sour cream. mix well.
7. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Do not over mix!
8. Pour over crust.
9. Run a knife through to remove any air bubbles.
10. BAKE 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. 325 °F for a silver springform pan 300 °F if using a dark nonstick pan.
11. Crack oven door open slightly and allow cheesecake to temper for about 30 minutes.
12. Run knife around rim of pan to loosen cake;.
13. Remove rim of pan.
14. Refrigerate 4 hours or overnight. (This is a must!).
15. Top with cherry pie filling and garnish, if desired.
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