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Not-half-bad in calories and fat grams; super-good in flavor and texture!
This cheesecake relies on drained low-fat yogurt (yogurt cheese), low-fat cream cheese, egg substitute, and Splenda for Baking for its relatively inoffensive caloric profile. Hey, don’t knock it till you try it!
7 whole graham crackers (rectangles); to yield about 1 cup crumbs
1 tablespoon Splenda for Baking
2 tablespoons (1/2 ounce) melted butter
1 pound (two 8-ounce packages) Neufchâtel (reduced-fat) cream cheese, at room temperature
2 cups (16 ounces) plain (unflavored) yogurt cheese*
1 1/4 cups (10 ounces) egg substitute
1 1/3 cups (1 1/8 ounces) Splenda for Baking
2 teaspoons vanilla extract
a few drops lemon oil or Fiori di Sicilia
1/8 teaspoon salt
sugar-free jam or fruit preserves
*Drain plain (unflavored) yogurt in a yogurt cheese maker for 48 hours. Or drain through a paper coffee filters for 24 hours, then change to a new coffee filter and drain for an additional 24 hours. Yogurt will become very thick.
Preheat the oven to 300°F. Get out a 9" or 10" round springform pan.
To make the crust: Crush the graham crackers, and stir in the Splenda and butter. Press the crust into the bottom and a little bit up the sides of the pan. You can use a 9" cake pan if you like, understanding the cake will be a bit more difficult to serve.
To make the filling: Beat the cream cheese at low speed of an electric mixer to break it up and smooth it out a little. Add the yogurt cheese and egg substitute, beating slowly and gently till smooth. Add the remaining filling ingredients. Spoon the filling into the crust.
Bake the cheesecake for 45 to 55 minutes, until its temperature at the center registers between 160°F-170°F, and it appears set at the edges, but still a little soft at the center. Remove the cake from the oven, and cool at room temperature. It’ll crack as it cools. That’s OK, because you’re going to be covering the top with fruit. Once the cake is completely cool, wrap it in plastic, and refrigerate. When you’re ready to serve, remove the cheesecake from the fridge, and top with the sugar-free jam of your choice. Cut the cake into 16 wedges; each will be about 1 ¾" wide at its outer edge. Refrigerate any leftovers.
Yield: 16 servings; 126 cal, 8g fat per serving. Full-fat, full-sugar version: 260 cal, 17g fat per serving.