Low Fat Sugar Free New York Style Cheesecake

Submitted by internetnut

"I have not tried this recipe. I got this recipe from Obesity Help. This recipe was posted by PeggyH."

 

• Ready In: 1hr 45mins
• Ingredients: 12
• Serves: 8-10

ingredients

• 1⁄2 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 1⁄4 cup Splenda sugar substitute
• 16 ounces reduced-fat cream cheese, softened
• 8 ounces fat free cream cheese, softened
• 28 (1 g) packets Equal sugar substitute or (1 g) packets Splenda sugar substitute
• 2 eggs
• 2 egg whites
• 2 tablespoons cornstarch
• 1 cup reduced-fat sour cream
• 1 -2 teaspoon lemon extract
• 1⁄2 cup key lime juice (or a little less, depending on how you like it!)

directions

1. Melt butter; mix graham cracker crumbs, butter, and ¼ cup splenda and press into bottom of 8-inch springform pan (spray bottom of pan with Pam first). If desired, reserve 1 tablespoon of crumb mixture to sprinkle on top of cake when baking is completed.
2. Beat cream cheese and 28 packets of Equal in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, lime juice and extract until well blended. Spray sides of pan with Pan; pour mixture onto crust in pan.
3. Bake in preheated 325 degree F oven 50 minutes or just until set in the center. If desired, sprinkle with reserved crumbs. Turn oven off and leave cake in oven or on counter for 1-2 hours to gradually cool. Remove outer walls of the pan and refrigerate. Chill well (several hours or overnight) before serving.
4. OR… Line a 9x13 glass pan with parchment paper and spray the paper and sides of the pan with Pam. Bake 30-35 minutes, cool and slice into bite-sized cheesecake treats! In either case, bake the cheesecake with a water bath in the oven along with it to help keep the cheesecake extra moist. All you have to do is put a separate pan with some water in it in the oven, which will boil on it’s own and keep the oven nice and steamy-moist!

Reviews

[Kat_7eleven]

Oh my gosh - YUM. Texture was perfect. Does not taste low fat. I used two round 8" pre-made crust pans instead of making my own crust, and baked for 45 minutes (first tried 35 but was undercooked, so put back in oven for an additional 10). This taste very much like authentic New-York style cheesecake. If you are like me, however, and have a sweet-tooth, I'd suggest putting more sweet-n-low in this. I'd say probably another 1/2 to 1 teaspoon of the bulk, or 5-10 more packets.