Raspberry Chessecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1.5c low fat graham crackers1.5c plus 2T splenda1/3c light margarine3.5c berries I used raspberries this time3T cornstarch3 8oz packages of cream cheese (use 1.5 fat free and 1.5 low fat)4 large egg whites0.25 tsp salt1 16oz carton light sour cream0.5 tsp vanilla extract0.25c water
crush graham crackers and mix with 0.25c splenda and butter press into bottom of 9in springform pan and bake at 325 for 9 minutes cool completely.
Process 2.5c of berries and 1T cornstarch until smooth pour into sauce pan and stir constantly until slightly thickened about 15 minutes, allow mixture to cool. Cover and chill 0.5c of mixture for making glaze.
Beat cream cheese until light and fluffy add 1c splenda then add egg whites one at a time, mix in remaining 2T cornstarch and salt pour batter into prepared pan and pour berry mixture over batter, gently swirl with knife bake at 325 for 45 minutes or until set. Remove from oven and cool on wire rack for 20 minutes.
Stir togather sour cream, 2T splenda and vanilla spread over cheesecake bake at 325 for 10 minutes. cool on wire rack.
COVER AND CHILL FOR AT LEAST 8 HOURS
stir togather reserved 0.5c berry mixture remaining 0.25c splenda and water in small sauce pan cook on medium heat until thickened. gently fold in remaining berries and cool. Remove sides of springform pan and spoon berry glaze over cheesecake ENJOY!!
Number of Servings: 12
Recipe submitted by SparkPeople user KIVALOVESRICKY.
Process 2.5c of berries and 1T cornstarch until smooth pour into sauce pan and stir constantly until slightly thickened about 15 minutes, allow mixture to cool. Cover and chill 0.5c of mixture for making glaze.
Beat cream cheese until light and fluffy add 1c splenda then add egg whites one at a time, mix in remaining 2T cornstarch and salt pour batter into prepared pan and pour berry mixture over batter, gently swirl with knife bake at 325 for 45 minutes or until set. Remove from oven and cool on wire rack for 20 minutes.
Stir togather sour cream, 2T splenda and vanilla spread over cheesecake bake at 325 for 10 minutes. cool on wire rack.
COVER AND CHILL FOR AT LEAST 8 HOURS
stir togather reserved 0.5c berry mixture remaining 0.25c splenda and water in small sauce pan cook on medium heat until thickened. gently fold in remaining berries and cool. Remove sides of springform pan and spoon berry glaze over cheesecake ENJOY!!
Number of Servings: 12
Recipe submitted by SparkPeople user KIVALOVESRICKY.
Nutritional Info Amount Per Serving
- Calories: 252.0
- Total Fat: 10.1 g
- Cholesterol: 23.3 mg
- Sodium: 539.4 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 3.1 g
- Protein: 11.0 g
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