|Low fat cheese cake|
Pay no attention to the blue swirls.
My husband was feeling creative and
used some food coloring to be festive.
So, here it is. Low-fat cheesecake that doesn't taste low-fat. This recipe was also found from Good Housekeeping. Now remember, if you use the pre-made crust or press your own graham crackers then you can make two pies! Also, for a little zing, you can put in a tad of fresh lemon juice. If you are trying to cut back on sugar you can also use a sugar substitute or natural sugar.
3 4 cup(s) graham cracker crumbs
2 tablespoon(s) trans-fat free vegetable oil spread, melted
3 package(s) (8-ounce) reduced-fat cream cheese
1 cup(s) sugar
1 tablespoon(s) cornstarch
1 1 2 pint(s) fat-free sour cream
1 1/4 teaspoon(s) vanilla extract
2 large eggs
2 large egg whites
1. Preheat oven to 325 degrees F. In 9-inch springform pan, stir
crumbs with spread until moistened. With hand, firmly press
mixture onto bottom of pan. Bake crust 15 minutes or until deep
golden. Cool 5 minutes on wire rack.
2. Meanwhile, in large bowl, with mixer on medium speed, beat
cream cheese until smooth. Combine sugar and cornstarch. Slowly
beat sugar mixture into cream cheese. On low speed, beat in sour
cream and vanilla. Add eggs and egg whites, 1 at a time, until
3. Pour batter over crust in pan. Bake cheesecake 1 hour. Edge will be
set, but center will still jiggle. Turn oven off; let cheesecake remain
in oven 1 hour. Transfer to wire rack. Run thin knife around edge of
cheesecake to prevent cracking during cooling. Cool in pan, about 2
hours. Cover and refrigerate 4 hours or overnight. Remove side of
pan to serve.
** Note ** Next dessert recipe to share will be Key Lime pie. It will be made in an effort to help convince Mother Nature that we need warmer weather.