Tiramisu Cheesecake (Light)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 105.7
- Total Fat: 0.0 g
- Cholesterol: 15.5 mg
- Sodium: 523.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 0.0 g
- Protein: 16.9 g
View full nutritional breakdown of Tiramisu Cheesecake (Light) calories by ingredient
Introduction
All that I put uptional is not counted in the calorie- count, I made it in 8 cups. All that I put uptional is not counted in the calorie- count, I made it in 8 cups.Number of Servings: 8
Ingredients
-
(The Crust is uptional)
I change a couple of things in this recipe to make the calorie lower.
6¼ hours 10 min prep
Change to: servings US Metric
Crust
1 tablespoon butter, melted
1/2 cup graham cracker crumbs
2 tablespoons Splenda granular
Filling
3 (8 ounce) packages fat free cream cheese, room temperature
1/4 cup egg whites (or 1 egg uptional)
1 1/4 cups Splenda granular
2 tablespoons cornstarch
2 tablespoons flour
2 tablespoons Whiskey or dark rum or
3/4 cup non-fat soy milk
2 tablespoons instant coffee (I use decaf)
(uptional 3 tablespoons mini chocolate chips )
Directions
Heat oven to 350°F Place parchment round in bottom of 8 inch springform pan and spray with nonstick spray.
If using crust Mix crust ingredients and press into bottom of pan.
Bake 8 minutes, then cool completely.
Reduce heat to 325°F.
Beat cream cheeses and egg white until creamy.
Add Splenda, cornstarch, flour, and rum; beat until smooth.
In small bowl, warm soy milk (in microwave) and mix with coffee powder.
Add milk/coffee to cheese mixture and blend on low until smooth.
Stir in chocolate chips by hand.
Pour into cooled crust and bake for 50 minutes or until sides are firm and center is just set.
Turn off oven and leave cheesecake for 1 hour.
Remove from oven and immediately run hot knife around edges to loosen.
Cool to room temperature and remove sides of pan.
Refrigerate at least 4 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYRB.
If using crust Mix crust ingredients and press into bottom of pan.
Bake 8 minutes, then cool completely.
Reduce heat to 325°F.
Beat cream cheeses and egg white until creamy.
Add Splenda, cornstarch, flour, and rum; beat until smooth.
In small bowl, warm soy milk (in microwave) and mix with coffee powder.
Add milk/coffee to cheese mixture and blend on low until smooth.
Stir in chocolate chips by hand.
Pour into cooled crust and bake for 50 minutes or until sides are firm and center is just set.
Turn off oven and leave cheesecake for 1 hour.
Remove from oven and immediately run hot knife around edges to loosen.
Cool to room temperature and remove sides of pan.
Refrigerate at least 4 hours before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYRB.