Almost Guilt-Free Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 414.03 ml low fat graham cracker crumbs
- 44.37 ml butter substitute, melted
- 4.92 ml Splenda granular
- 4 (907.18 g) package neufchatel cheese, softened
- 177.44 ml Splenda granular
- 177.44 ml sugar
- 177.44 ml low-fat milk
- 236.59 ml egg substitute
- 236.59 ml light sour cream
- 14.79 ml vanilla extract
- 59.14 ml flour
directions
- Preheat oven to 350 deg.
- Mix graham crumbs, butter substitute & 1 tsp splenda, then pat firmly onto bottom & edge of 9 or 10 inch springform pan. Place into freezer until ready to fill.
- In a large bowl mix the cheese, splenda & sugar until smooth. Blend in milk and then drizzle in egg substitute, mixing just until combined. Mix in sour cream, vanilla and flour until smooth. Pour into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for at least 5 hours. NO PEEKING!
- Chill overnight before serving.
- A simple topping idea:.
- 1 cup lite sour cream.
- 1/2 tsp splenda.
- 1/2 tsp almond extract.
- Combine above and spread on warm cake while still in oven, about 1 hour after you turn it off. The heat sets the topping, so smooth it out well.
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RECIPE SUBMITTED BY
I am a cook-a-holic! Have finally made my avocation my vocation as well at a great little cafe in Elizabethtown, KY. Everyone I know has been a "guinea pig" and all are living to tell their tales... tee-hee!
Seriously, I've been loving the kitchen since I was 4 or 5 and come from a family of great cooks and varied tastes. I am truly blessed.
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