Splenda Crustless Cheesecake
From henrie 15 years ago
- 105 minutes to make
- Serves 12
This is a good one for those watching their sugar intake, or even for those not watching it. Enjoy
Ingredients
- nonstick cooking spray shopping list
- 24 ounces low-fat cream cheese shopping list
- 1 cup low-fat ricotta cheese shopping list
- 1/2 cup low-fat sour cream shopping list
- 1 and 1/2 cups Splenda® shopping list
- 1/4 cup heavy cream shopping list
- 1 tablespoon vanilla extract shopping list
- 1 tablespoon fresh lemon juice shopping list
- 5 egg whites shopping list
How to make it
- Preheat oven to 450 degrees.
- Spray a springform pan with nonstick vegetable oil cooking spray.
- In a shallow roasting pan big enough to fit the cake pan, pour in about 1 inch water and place on the center oven rack to preheat.
- In a large mixing bowl, beat the cream cheese, ricotta, sour cream, and Splenda® just until blended. In a separate bowl, whisk the cream, vanilla, lemon juice, and egg whites until blended. Blend the egg mixture into the cream cheese mixture. Pour the batter into the greased springform pan.
- Place the pan into the heated water bath. Bake 15 minutes, then lower temperature to 275 degrees. Continue baking 1 and 1/2 hours. Turn the oven off when done and leave the cake in the oven to cool 3 more hours.
- Remove the cake and refrigerate before serving.
- Serves 12
- 100 calories per serving
The Rating
Reviewed by 3 people-
Another great post. You have my 5.
chefmeow
in Garland loved it
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great option Henrie!
magali777
in Mexico loved it
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Right up my alley!! got my 5
shirleyoma
in Cove loved it
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