Wednesday, November 23, 2011

New York-Style Cheesecake (Low Fat and Sugar Free)

Healthy but really YUMMY!!


To taste unsalted butter for the pan
3 8 oz. packages of low fat cream cheese at room temp
1 cup Splenda
3 large eggs at room temp.
1 cup low fat sour cream
1 1/2 Tbsp. freshly squeezed lemon juice
1 tsp. lemon zest
1 tsp. vanilla

Preheat oven 350 degrees.

Butter the sides and bottom of a 9-inch springform pan. Line the bottom with a double thickness of waxed paper. Lay two 24”-long pieces of aluminum foil on a work surface to make an “X”.

Place the springform pan in the center of the foil and fold up around the sides to form a waterproof jacket.
In a large mixing bowl, beat the cream cheese and splenda. Add the eggs one at a time, beating well for each addition. Add sour cream, lemon juice, lemon zest and vanilla.

Mix until smooth.

Pour batter into the prepared pan and place in a large roasting pan.

At the door of the oven, pour enough hot water into the roasting pan to surround the cheesecake with one inch of water. (This is a water bath, which helps keep the cheesecake from cracking and

Bake for 1 hour.

Turn off the oven and let cool for an additional hour without opening the door.


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