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 eggs
  • 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. 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. 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. 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.
  4. OR…
  5. 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!
  6. 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!