SPLENDA CHEESECAKE RECIPES
SPLENDA NEW YORK CHEESECAKE RECIPE - FOOD.COM
Make and share this Splenda New York Cheesecake recipe from Food.com.
Total Time 2 hours 30 minutes
Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475°F.
- Make crust:.
- Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
- Make Filling:.
- Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
- Add eggs and beat until smooth.
- Add vanilla.
- Scrape sides of bowl.
- Mix briefly and add heavy cream. Mix until well blended.
- Pour filling over crust.
- Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).
Nutrition Facts : Calories 347.4, FatContent 31.5, SaturatedFatContent 18.9, CholesterolContent 170, SodiumContent 297.6, CarbohydrateContent 8.3, FiberContent 0.2, SugarContent 2.4, ProteinContent 8.4
SPLENDA D CHEESECAKE SUGAR-FREE LOW-CARB RECIPE - FOOD.COM
This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice… I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust … Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).
Total Time 1 hours 20 minutes
Prep Time 30 minutes
Cook Time 50 minutes
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Grahm cracker Crumb Crust:.
- Mix together: crumbs, Splenda, spices, and Almonds.
- Stir in butter, mix well.
- Press into bottom and slightly up sides of 10 inch spring form pan.
- Set aside.
- Filling: (whipped cream portion).
- First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
- Set aside.
- Filling:.
- Preheat oven to 350°F.
- In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
- Take half of whipped cream mixture and fold into filling.
- Set aside other half of whipped cream mixture.
- Pour filling into prepared pan.
- Bake at 350°F for 35 - 40 minute.
- Remove from oven and let cool for 5- 10 minute.
- Reset oven to 475°F.
- While cheesecake is cooling prepare topping.
- Topping:.
- Mix together topping ingredients and pour over cake.
- (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
- Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
- Cool, and chill cake for at least 4 hours before serving.
- Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
- Enjoy!
Nutrition Facts : Calories 566.5, FatContent 52.1, SaturatedFatContent 30.2, CholesterolContent 203.3, SodiumContent 352.4, CarbohydrateContent 14.9, FiberContent 1.1, SugarContent 4.2, ProteinContent 10.9
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