- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 131.3
- Total Fat: 4.1 g
- Cholesterol: 10.5 mg
- Sodium: 378.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 0.2 g
- Protein: 11.0 g
Three Cities of Spain CheesecakeSubmitted by: PAINGLASS
IntroductionA Low-Fat, Low-Sugar, Low-Calorie version of cheesecake so good it'll fool the pickiest eaters. A Low-Fat, Low-Sugar, Low-Calorie version of cheesecake so good it'll fool the pickiest eaters.
Graham Cracker Crust:
1 1/3 Cup Graham Cracker Crumbs
1/3 Cup Smart Balance Buttery Spread
1/3 Cup Splenda
1 1/2lb (3 8oz packages) Crystal Farm Fat Free Cream Cheese
1 Teaspoon Vanilla
1 Cup Egg Beaters
1 Cup Splenda with 10 packets of Sweet One**
2 Cups Fat Free Sour Cream
1 Tablespoon Splenda with 1 packet of Sweet One**
1 Teaspoon Vanilla
Preheat Oven to: 375
Supplies: 10" Spring Form Pan, 3 bowls (1 large and 2 medium), beaters/mixer, fork, and spatula.
1.) If you are starting with whole graham crackers, pound in a bag until they are fine crumbs OR place in food processor on high until crumbs. Place in a medium sized bowl.
2.) Thoroughly mix the Splenda into the graham cracker crumbs.
3.) Slowly melt the Smart Balance Spread in a microwave safe dish in the microwave. I start with 15 seconds on medium stirring between 10 second bursts there after until melted. Pour over the graham cracker and splenda mixture. Blend together with a fork until the mixture is crumbly and begins to stick together.
4.) Pour mixture into the bottom of a 10" spring form pan, flattening with your fork until you get an even layer on the bottom of the pan. You'll also want to try to build a 1 inch "ridge" along the walls. Set aside.
1.) Blend the softened cream cheese until its smooth with no chunks of cheese left.
2.) Add the vanilla.
3.) Slowly mix in 1/4 cup egg substitute, beating well between each 1/4 cup, until the full 1 cup is mixed in.
4.) 1/4 cup at a time, beat in the Splenda/Sweet One** mixture until you get a smooth, creamy looking mixture.
5.) Pour the mixture over the crust you made in the spring form pan and Bake at 375 for 60 minutes. (HINT: Center will rise up like a mushroom and fall down when you remove from the oven.)
1.) Blend Sour Cream, splenda/sweet one**, and vanilla until smooth and creamy looking.
2.) When the timer goes off for the cheesecake (60 minutes into baking), spread the topping over the cheesecake and put back into the oven to bake for 5 more minutes.
Chill 4 hours, or overnight, before serving.
*As a tasty alternative, I suggest skipping the last 5 minutes of baking and the Sour Cream topping and using a can of Red Ruby Cherries.
**I understand that the sugar alternative Sweet One may be very difficult for some people to find at their local stores. You can try using Sweet-N-Low or Stevia, but that may add a bitter edge (I find them bitter, but many people don't, so its up to you to make that call). What I normally do is put the requisite number of packets in as more splenda. So, 10 packets of splenda instead of Sweet One. You can also add in real sugar packets...but that will add a few extra calories to the cheesecake.
Number of Servings: 16
Recipe submitted by SparkPeople user PAINGLASS.
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Member Ratings For This Recipe
I tried this & it's to sweet tasting for me. I would have to add less splenda if I make it again. - 2/7/09
Reply from PAINGLASS (2/7/09)
Wow! I posted this just a few hours a go and someone has made it already! Amazing! Sorry it was too sweet for you. Many people seem to like their cheesecake really sweet. Let me know how it turns out when you cut the splenda down. Were the directions clear enough?