Cherry Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cheescake:Ingredients:Fat Free Cream Cheese - 16 ozEgg Beaters - 1 cupSplenda - 1 cupVanilla Extract - 2 tsp.Cherry Topping:Cherries Pitted - 7.5 ozWater - 1 1/4 cupsSplenda - 3 tbl.Corn Starch - 1 tbl.
Cheesecake:
Mix together cream cheese, Splenda, Egg Beaters, and vanilla extract using a hand mixer on high setting. Spoon into ramekins and follow cooking instructions below.
Preheat oven to 350 degrees. Place a large pan with about 1 inch of water into oven to use as a water bath during cooking. Place remekins into water bath, and cook cheesecake for 20 to 35 minutes. Turn oven off, and let cheesecake cool for one hour before opening the oven door.
Cherry Toppings:
In a medium sauce pan combine cherries, Splenda, and 1/2 cup water and bring to a boil over heat. Reduce to a simmer, and let cook until most of the water has evaporated an the remaining mixuture turnsto a syrup like consistency. Next, create a slurry by combining 1 tablespoon of corn starch with 1/4 cup of water. Add the corn starch slurry to the cherries and cook breifly just until the mixture thickens.
Top the the cheesecake and refridgerate for 2 to 3 hours before serving.
I like to top this off with a little bit of Cool Whip Free before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGLOSER61.
Mix together cream cheese, Splenda, Egg Beaters, and vanilla extract using a hand mixer on high setting. Spoon into ramekins and follow cooking instructions below.
Preheat oven to 350 degrees. Place a large pan with about 1 inch of water into oven to use as a water bath during cooking. Place remekins into water bath, and cook cheesecake for 20 to 35 minutes. Turn oven off, and let cheesecake cool for one hour before opening the oven door.
Cherry Toppings:
In a medium sauce pan combine cherries, Splenda, and 1/2 cup water and bring to a boil over heat. Reduce to a simmer, and let cook until most of the water has evaporated an the remaining mixuture turnsto a syrup like consistency. Next, create a slurry by combining 1 tablespoon of corn starch with 1/4 cup of water. Add the corn starch slurry to the cherries and cook breifly just until the mixture thickens.
Top the the cheesecake and refridgerate for 2 to 3 hours before serving.
I like to top this off with a little bit of Cool Whip Free before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user BIGLOSER61.
Nutritional Info Amount Per Serving
- Calories: 156.5
- Total Fat: 1.1 g
- Cholesterol: 6.1 mg
- Sodium: 413.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 1.2 g
- Protein: 15.5 g
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