Homemade sugar free Strawberry Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Homemade sugar free Strawberry Cheesecake calories by ingredient
Introduction
This is adapted from Pioneer Woman's blackberry cheesecake. I tried to cut back on the butter, and didn't have enough low fat cream cheese. I think it would probably work great with two low fat and one fat free - it would have cut down the fat quite a bit. Also, the topping probably needed more cornstarch...it definitely could use more sweetner. I added 4 pkgs of sun crystals, I think it needs 6. Enjoy! This is adapted from Pioneer Woman's blackberry cheesecake. I tried to cut back on the butter, and didn't have enough low fat cream cheese. I think it would probably work great with two low fat and one fat free - it would have cut down the fat quite a bit. Also, the topping probably needed more cornstarch...it definitely could use more sweetner. I added 4 pkgs of sun crystals, I think it needs 6. Enjoy!Number of Servings: 16
Ingredients
-
crust
Vanilla Wafers, 8 oz, crushed
Pecans, .25 cup, chopped
Butter, salted, .75 stick
Vanilla Extract, 1.5 tsp
filling
low fat cream cheese, 2 8 oz pkgs
Cream 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
topping
Strawberries, 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
Directions
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.
