Wednesday, October 22, 2014

My Favorite Low Fat Cheesecake

If you're like me, then you have a HUGE sweet tooth! Which can be very harmful to staying in shape especially while preparing to compete this year! I wanted to share with you a recipe that satisfies your sweet tooth but won't ruin your diet! I love Cheesecake, so this recipe is for a vanilla cheesecake thats very delicious!


Ingredients

Crust:
3/4 cup Fat Free graham cracker crumbs
1/4 cup splenda
2 tablespoons Spray butter
2 teaspoons water
Cooking spray

Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
1 cup splenda
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 (8-ounce) carton fat-free sour cream
4 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise

Preparation

Preheat oven to 400°.

To prepare crust, combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water; toss with a fork until moist and crumbly. Gently press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.

Reduce oven temperature to 325°.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup splenda, flour, and salt, stirring with a whisk. Add to cheese mixture; beat well. Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla bean; stir seeds into cheese mixture, reserving bean halves.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched.

It's that simple and its delicious! I hope you enjoy!

Ignite your spark!

Samantha Riddle
Miss International 2014

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