Raspberry Chessecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Raspberry Chessecake calories by ingredient
Introduction
My original berry cheese cake cut down from 700 cal to 250. Still tastes great and any type of berries can be used!! My original berry cheese cake cut down from 700 cal to 250. Still tastes great and any type of berries can be used!!Number of Servings: 12
Ingredients
-
1.5c low fat graham crackers
1.5c plus 2T splenda
1/3c light margarine
3.5c berries I used raspberries this time
3T cornstarch
3 8oz packages of cream cheese (use 1.5 fat free and 1.5 low fat)
4 large egg whites
0.25 tsp salt
1 16oz carton light sour cream
0.5 tsp vanilla extract
0.25c water
Directions
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.