Low fat, sugar-free NY style cheesecake
1/2 cup graham cracker crumbs
2 tablespoons butter, melted
¼ c splenda
2 (8 ounce) packages reduced fat cream cheese, softened
1 (8 ounce) packages non-fat cream cheese, softened
28 packets of Equal®
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 to 2 teaspoons lemon extract
½ cup (or a little less, depending on how you like it!) key lime juice
1 Melt butter; mix graham cracker crumbs, butter, and ¼ cup splenda and press into bottom of 8-inch springform pan (spray bottom of pan with Pam first). If desired, reserve 1 tablespoon of crumb mixture to sprinkle on top of cake when baking is completed.
2 Beat cream cheese and 28 packets of Equal in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, lime juice and extract until well blended. Spray sides of pan with Pan; pour mixture onto crust in pan.
3 Bake in preheated 325 degree F oven 50 minutes or just until set in the center. If desired, sprinkle with reserved crumbs. Turn oven off and leave cake in oven or on counter for 1-2 hours to gradually cool. Remove outer walls of the pan and refrigerate. Chill well (several hours or overnight) before serving.
Line a 9x13 glass pan with parchment paper and spray the paper and sides of the pan with Pam. Bake 30-35 minutes, cool and slice into bite-sized cheesecake treats!
In either case, bake the cheesecake with a water bath in the oven along with it to help keep the cheesecake extra moist. All you have to do is put a separate pan with some water in it in the oven, which will boil on it’s own and keep the oven nice and steamy-moist!