Cheesecake
A classic cheesecake recipe that will feel like a splurge without the diet guilt.
Nutrition Facts per Serving: 148.25 Calories, 4g Fat, 68.3mg Cholesterol, 45.9mg Sodium, 24.1g Carbohydrates, 0g Fiber, 2.7g Sugar, 3.1g Protein
Yield: Serves 12
Ingredients
- 2 cups reduced-fat sour cream
- 1 tsp. vanilla
- 1 Tbs. Splenda
- 24 oz. reduced-fat cream cheese, softened
- 1 cup Splenda
- 4 eggs
- 1 tsp. vanilla
Instructions
- In a bowl, mix the sour cream, vanilla and 1 Tbs. Splenda until well combined
- Cover with plastic wrap and refrigerate
- In a large bowl, beat the cream cheese and 1 cup Splenda until fluffy
- Add the eggs, one at a time, blending well after each addition
- Blend in the remaining 1 teaspoon vanilla
- Pour the cream cheese mixture into the greased pie pan and bake at 350F for 50 minutes
- Spread the sour cream mixture over the top and bake an additional 5 minutes
- Chill and Serve
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Splenda, as are all artificial sweeteners, is a poison that should be avoided at all costs. Do your homework and educate yourselves on the danger of all artificial sweeteners. You should use Sweet Leaf-Stevia Plus or Xylosweet (Xylitol) or any other natural sweetener, as they have a zero or very low glycemic index. Even Raw Agave Nectar would be wonderful in this recipe
I wonder how this recipe will turn out if I would use egg substitute instead of regular eggs. Has this been tried by anyone?
Brandi
Transcriber- we've made updates to the recipe. Do use the low-fat or reduced-fat cream cheese, as well as a reduced-fat sour cream. The nutrition info was also updated. Enjoy!
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I have not tried this recipe. The only nutritional info is the amount of carbs. When I this this, I will probalby use Low fat cream cheese (the recipe does not indicate what kind of cream cheese to use.
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