4 Grams of Fat Deli-Style New York Cheesecake

Submitted by BeansnRice

"From JoAnna Lund's "Cooking Healthy Across America". Haven't made it yet but posting recipe for safe keeping. Cooking time includes chill time."

 

• Ready In: 3hrs 20mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 1⁄2 cups graham cracker crumbs (about 12 2 1/2-inch graham cracker squares)
• 1⁄4 cup Splenda sugar substitute
• 2 tablespoons reduced-calorie margarine, melted
• 3 (8 ounce) packages fat free cream cheese (Philadelphia)
• 2 (3 ounce) packages sugar-free vanilla pudding mix, cook-and-serve (4-serving size)
• 1 cup nonfat dry milk powder (Carnation)
• 1 cup water
• 3 eggs, slightly beaten
• 1⁄2 cup nonfat sour cream
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract

directions

1. Preheat oven to 325 degrees and spray an 8" X 8" spring-form pan with butter-flavored cooking spray.
2. Combine graham cracker crumbs, Splenda and margarine in a medium bowl.
3. Gently press crumbs into spring-form pan.
4. In a larger bowl, stir cream cheese until soft and add dry pudding mix, dry milk powder, water and eggs.
5. Mix well using a wire whisk.
6. Blend in sour cream, lemon juice and vanilla extract.
7. Pour mixture into spring-form pan and gently rotate pan to settle the batter.
8. Bake for 50-60 minutes or until cake is set 2" from the edges but the center is still pudding-like.
9. Turn oven off and open door and let cake set in oven for 15 minutes.
10. Place pan on a wire rack and allow to cool completely.
11. Remove sides of pan and refrigerate cake for at least 2 hours.