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Not-Half-Bad Cheesecake

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Not-Half-Bad Cheesecake

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Not-Half-Bad Cheesecake Recipe Not-Half-Bad Cheesecake Recipe

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. It’s a great alternative, and pairs well with fresh fruit or sugarless preserves.

At a glance

Prep
Bake
Total
Yield
9″ cake, about 16 servings

Nutrition information

Ingredients

Crust

  • 7 whole graham crackers (rectangles); to yield about 1 cup crumbs
  • 1 tablespoon Splenda for Baking
  • 2 tablespoons melted butter

Filling

  • 1 pound (two 8-ounce packages) Neufchâtel (reduced-fat) cream cheese, at room temperature
  • 2 cups plain (unflavored) yogurt cheese (See “tips,”below.)
  • 1 1/4 cups 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

Topping

  • sugar-free jam or fruit preserves

Crust

  • 7 whole graham crackers (rectangles); to yield about 1 cup crumbs
  • 1 tablespoon Splenda for Baking
  • 1/2 ounce melted butter

Filling

  • 1 pound (two 8-ounce packages) Neufchâtel (reduced-fat) cream cheese, at room temperature
  • 16 ounces plain (unflavored) yogurt cheese (See “tips,”below.)
  • 10 ounces egg substitute
  • 1 1/8 ounces Splenda for Baking
  • 2 teaspoons vanilla extract
  • a few drops lemon oil or Fiori di Sicilia
  • 1/8 teaspoon salt

Topping

  • sugar-free jam or fruit preserves

Crust

  • 7 whole graham crackers (rectangles); to yield about 1 cup crumbs
  • 1 tablespoon Splenda for Baking
  • 14g melted butter

Filling

  • 454g Neufchâtel (reduced-fat) cream cheese, at room temperature
  • 454g plain (unflavored) yogurt cheese(See “tips,”below.)
  • 283g egg substitute
  • 32g Splenda for Baking
  • 2 teaspoons vanilla extract
  • a few drops lemon oil or Fiori di Sicilia
  • 1/8 teaspoon salt

Topping

  • sugar-free jam or fruit preserves

Instructions

  1. Preheat the oven to 300°F. Line the base of a 9″ or 10″ round springform pan with parchment paper.
  2. 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.
  3. 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 until smooth. Add the remaining filling ingredients. Spoon the filling into the crust.
  4. 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.
  5. 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 before cutting.
  6. Serve with jam or fruit. Store, well covered, refrigerated for up to a week. Freeze for up to a month.

Nutrition Information

  • Serving Size
  • Servings Per Batch16
Amount Per Serving:
  • Calories126
  • Calories from Fat
  • Total Fat8g
  • Saturated Fat
  • Trans Fat
  • Cholesterol
  • Sodium
  • Total Carbohydrate
  • Dietary Fiber
  • Sugars
  • Protein

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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