Homemade sugar free Strawberry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
crustVanilla Wafers, 8 oz, crushedPecans, .25 cup, chopped Butter, salted, .75 stickVanilla Extract, 1.5 tsp fillinglow fat cream cheese, 2 8 oz pkgsCream Cheese, 8 oz *Xagave, 8 tbsp *Sun Crystal (1 pkt), 4 serving Egg substitute, liquid (Egg Beaters), 1 cup Kroger Fat Free Sour Cream, 2.5 serving toppingStrawberries, fresh, 2 cup, halves **Old Orchard Apple Kiwi Strawberry Juice, 8 oz (do not reconstitute!)Corn Starch, .0125 cup *Sun Crystal (1 pkt), 3 serving
Preheat oven to 350.
If you have a food processor, then place the wafers and pecans in an pulse till crumbs. If you don't, smash or crush however you can. ;) Pulse again with the butter and vanilla. (I forgot the vanilla, it tasted fine) pour into the bottom of a 10 inch springform pan. (it will probably go up the sides a little)
For the filling, beat the cream cheese and xagave (or sugar) until smooth. add eggs slowly, beating after each time. Add sour cream and mix again. Pour mixture into crust, smooth, and bake for 1 hour 10 minutes. Turn off the oven, crack the door a little and let sit for another 15 minutes. Remove and cool.
For topping, use 8 oz of non-reconstituted fruit juice in a sauce pan. Add sweetner, crushed strawberries and corn starch. Bring to a boil and cook till thickens. Let cool mostly. Pour over cooled cake and place in fridge for at least 2 hours.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SPAZWRITER.
If you have a food processor, then place the wafers and pecans in an pulse till crumbs. If you don't, smash or crush however you can. ;) Pulse again with the butter and vanilla. (I forgot the vanilla, it tasted fine) pour into the bottom of a 10 inch springform pan. (it will probably go up the sides a little)
For the filling, beat the cream cheese and xagave (or sugar) until smooth. add eggs slowly, beating after each time. Add sour cream and mix again. Pour mixture into crust, smooth, and bake for 1 hour 10 minutes. Turn off the oven, crack the door a little and let sit for another 15 minutes. Remove and cool.
For topping, use 8 oz of non-reconstituted fruit juice in a sauce pan. Add sweetner, crushed strawberries and corn starch. Bring to a boil and cook till thickens. Let cool mostly. Pour over cooled cake and place in fridge for at least 2 hours.
Serving Size: makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user SPAZWRITER.
Nutritional Info Amount Per Serving
- Calories: 294.6
- Total Fat: 19.4 g
- Cholesterol: 47.2 mg
- Sodium: 259.5 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 3.8 g
- Protein: 5.7 g
Member Reviews