Classic Creamy CheeseCake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Ingredients:1 1/4 cups graham cracker crumbs1/4 cup SPLENDA(R) No Calorie Sweetener, Granulated3 tablespoons butter, melted2 (8 ounce) packages regular cream cheese1 (8 ounce) package fat-free cream cheese1 1/4 cups SPLENDA(R) No Calorie Sweetener, Granulated4 eggs1 1/2 tablespoons lime juice1 pinch salt
Directions:
1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
2. Combine graham cracker crumbs, SPLENDA(R) Granulated Sweetener and melted butter in a small bowl. Press on bottom and up sides of prepared pan.
3. Bake 10 minutes. Remove from oven and cool on a wire rack.
4. Beat regular and fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA(R) Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.
5. Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Turn the oven off, leave the cake in the oven with the door open a few inches for another 10 minutes, this will stop the cake from sinking in the middle. Let cool slightly, then run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.
cooks note: next time i make this i will reduce the splenda by 1/2 the amount. It seems to sweet for my taste.
Number of Servings: 16
Recipe submitted by SparkPeople user CHEFDIANNE.
1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
2. Combine graham cracker crumbs, SPLENDA(R) Granulated Sweetener and melted butter in a small bowl. Press on bottom and up sides of prepared pan.
3. Bake 10 minutes. Remove from oven and cool on a wire rack.
4. Beat regular and fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA(R) Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.
5. Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Turn the oven off, leave the cake in the oven with the door open a few inches for another 10 minutes, this will stop the cake from sinking in the middle. Let cool slightly, then run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.
cooks note: next time i make this i will reduce the splenda by 1/2 the amount. It seems to sweet for my taste.
Number of Servings: 16
Recipe submitted by SparkPeople user CHEFDIANNE.
Nutritional Info Amount Per Serving
- Calories: 221.6
- Total Fat: 19.4 g
- Cholesterol: 295.8 mg
- Sodium: 167.7 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.0 g
- Protein: 9.7 g
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