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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 232.8
  • Total Fat: 9.1 g
  • Cholesterol: 54.7 mg
  • Sodium: 192.2 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 0.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Cheesecake calories by ingredient
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Cheesecake

Submitted by: NYS_EMT

Introduction

This amazing cheesecake fooled all my friends and family! I served it to them but didn't tell them that it was low fat and sugar free! I asked them to guess what made this cheesecake different. My mother-in-law guessed I used ricotta cheese! They were amazed to learn the ingredients I used. They all raved about the taste! It takes a while to make this cheesecake, but it's worth it! Try it out on your family and see if they even miss the sugar! This amazing cheesecake fooled all my friends and family! I served it to them but didn't tell them that it was low fat and sugar free! I asked them to guess what made this cheesecake different. My mother-in-law guessed I used ricotta cheese! They were amazed to learn the ingredients I used. They all raved about the taste! It takes a while to make this cheesecake, but it's worth it! Try it out on your family and see if they even miss the sugar!
Number of Servings: 16

Ingredients

    3/4 c. crushed graham cracker crumbs
    Butter substitute Spray
    3 packages (8 oz.) reduced-fat cream cheese
    1 3/4 c. Splenda (1 C. real sugar can be used)
    1 Tbsp. Cornstarch
    1.5 pints fat free sour cream
    2 tsp. vanilla extract
    2 lg. eggs
    2 lg. egg whites

Directions

Preheat over to 325 degrees. In 9" springform pan, stir crumbs and butter substitute spray until moistened. Press firmly around bottom of pan to form crust. Bake crust for 15 minutes or until golden brown. Cool on wire rack for 5 minutes.

Meanwhile, beat cream cheese on medium speed until smooth. In another bowl, combine Splenda and cornstarch. Slowly beat Splenda mixture into cream cheese on low speed. Then, beat in sour cream and vanilla. Add eggs and egg whites one at a time until all is well blended.

Pour batter over crust in pan. Bake cheesecake for one hour. Turn oven off and let cheesecake stand in cooling oven for an additional hour. Remove cheesecake from oven and cool on wire rack for 2 hours. Refrigerate for 4 hours or overnight.

Serves 16 and contains approx. 230 calories per slice and 9 grams of fat.

Number of Servings: 16

Recipe submitted by SparkPeople user NYS_EMT.






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