The “Original” Low Fat Jacob Cheesecake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Best low fat cheese cake your mouth has ever laid its tongue on... Ingredients:
crust |
240 g (2 1/2 cups) gram cracker crumbs |
5 tbsp light stick butter |
1/2 cup splenda |
filling |
32 oz (4 8oz packages) fat free cream cheese |
6 (large) eggs |
1 tsp vanilla |
1 1/3 cups splenda |
Directions:
1. Preheat the oven to 500F and place the cream cheese on the top of the oven near the back to help soften.
2. Melt the butter and mix it with the gram cracker crumbs and sugar.
3. Press mixture into the bottom and sides of a well greased 10 inch spring form pan.
4. Leave about a half inch from the crust to the top of the pan and set aside.
5. Take the soften cream cheese and mix in a mixer on med-high in a large mixing bowl.
6. Add the eggs one at a time and the vanilla to the cream cheese.
7. Mix until well blended.
8. Then SLOWLY add the sugar.
9. Mix again until everything is nicely mixed together.
10. Pour the mixture into the spring form pan and make sure you get any air bubbles out.
11. Put the cheesecake in the preheated 500F oven for 5 min.
12. Then set the oven at 250F and cook for 90 min. or until a toothpick comes out clean.
13. Take the cheesecake out of the oven and let cool for an hour.
14. Serve then or stick in the refrigerator for later consumption.
|
|