HEAVENLY CHEESECAKE
When my son was diagnosed with pre-diabetes, I started cooking with Splenda. I created this recipe so he could still enjoy his cheesecake but not sacrifice taste. The result is a cheesecake that has become a favorite among not only my family, but teachers, friends, and even a few local restaurant owners. My biggest advice when...
Provided by Sharyn T.
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. For Crust: Preheat oven to 325 degrees. Line any sized springfoam pan with foil to cover the bottom of pan. Place side over and clamp into place (make sure your extra foil is sticking out from under the sides. Fold foil up and around the outside of pan. This will keep any batter from oozing out.
- 2. Using a food processor (or a ziplock bag), crush graham crackers until all large pieces are broken up. Add splenda mixture, and mix until blended. Melt butter and slowly add to cracker/splenda mix until well mixed. Spread crust mixture into the springfoam pan, making sure to cover the entire bottom and sides. Bake pan for 5 minutes or until crust is set. Allow to cool while you make the batter.
- 3. Cheesecake: In a large mixing bowl on medium speed, mix cream cheese and sour cream until well blended. Add Vanilla and lemon juice and mix until blended with cream cheese and sour cream. Slowly add Splenda, tasting for sweetness, until at desired taste. Add eggs and mix on high for 2 minutes. Gently fold mixture into your now cooled spring foam pan. Place an oven proof bowl or pan with water, on the lowest rack of your oven; place cheesecake on the rack above and bake at 325 degrees for one hour, or until cheesecake is firm and set.
- 4. Remove from oven and allow to cool for 20 minutes. After 20 minutes, gently release the sides of the springfoam and remove from the cheesecake. Cover and allow to chill in the refrigerator for at least 4 hours (overnight is best). Remove cheesecake from the bottom of the pan and place on a serving plate. Serve with fresh fruit or chocolate drizzle. Serving size-8.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #occasion #desserts #eggs-dairy #cheesecake #cheese #dietary #comfort-food #taste-mood #4-hours-or-less
You'll also love
Adam Jobson
[email protected]I'm not a fan of cheesecakes, so I won't be trying this recipe.
Dikko Falalu
[email protected]This cheesecake recipe looks complicated. I don't think I'll try it.
NURRADDING AIMON
[email protected]I'm a bit hesitant to try this recipe. I've never made a cheesecake before.
David B. Welch, Sr.
[email protected]I'm not sure about this recipe. The ingredients seem a bit strange.
Wajid Baloch
[email protected]This cheesecake recipe is on my to-make list. It looks so good!
Steve Harrison
[email protected]I'm definitely going to try this recipe. It sounds delicious.
Kelly Snyder
[email protected]This cheesecake looks amazing! I can't wait to try it.
Md Afjal Hossain
[email protected]I'm not a big fan of cheesecake, but this recipe was surprisingly good. I might even make it again.
OFFICIAL ARMAN
[email protected]The cheesecake was good, but the crust was a little too crumbly for my liking.
Mitch Bell
[email protected]This cheesecake is a bit too rich for my taste. I think I'll try a different recipe next time.
md Mahi
[email protected]I love that this cheesecake recipe doesn't require a water bath. It's so much easier to make.
Amber Redden
[email protected]This cheesecake was a hit at my party! Everyone raved about how delicious it was.
sonia ortega
[email protected]I've made this cheesecake recipe several times and it always turns out perfect. It's so easy to make and everyone loves it.
Maen Imad
[email protected]This cheesecake was heavenly! The crust was perfectly graham crackery and the filling was creamy and smooth. I loved the hint of lemon in the filling. It was the perfect dessert for a special occasion.