Almost Fat Free Cheesecake

Almost Fat-Free Cheesecake

CRUST:
1/2 cup graham cracker crumbs

TOPPING:
16 ounces fat free sour cream
3 tablespoons sugar
1 teaspoon vanilla

FILLING:
3 (8 ounce) packages fat free cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla
6 egg whites

• Preheat oven to 350 degrees.
• Lightly spray a 9 inch spring form pan with cooking spray and sprinkle graham cracker crumbs evenly over bottom.
• In a large bowl beat together the cream cheese, sugar, vanilla and egg whites with an electric mixer on low speed, until blended.
• Pour filling into prepared pan and bake for 45 minutes, or until center puffs and is almost set.
• Remove from oven.
• In a medium mixing bowl combine sour cream, sugar and vanilla and mix thoroughly.
• Spread mixture over cheesecake and return to oven for 5 minutes or until topping sets.
• Chill before serving.

Low Carb Cheesecake

LowCarb Cheesecake
2½ hours 20 min prep

1. 2 lbs cream cheese
2. 1 cup Splenda
3. 1 teaspoon vanilla extract
4. 1 teaspoon lemon juice
5. 3 tablespoons sour cream
6. 4 eggs, plus 1 egg yolk
7. 1 1/2 cups blueberries

Preheat oven to 300.
Blend the cream cheese and sweetener at slow to medium speed.
Add the extract, lemon juice and sour cream.
Mix until smooth (no lumps), then add the eggs and egg yolk, one at a time, beating very slowly.
When eggs are incorporated, do not mix any more (over-beating the batter will cause the cheesecake to crack while baking).
Always treat the batter gently.
*Gently stir blueberries in at this point if desired.
Pour the mixture into a 9 inch springform pan.
Any size pan will do, from 7.5 to 9.5 inches.
An 8 inch pan will give a more dramatic presentation, if you like a tall cheesecake.
Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake Create a waterbath by placing the springform pan in an even larger pan and fill the larger pan halfway with water.
Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
Cook for 1 hour, then reduce heat to 200 degrees for 1 more hour.
Turn oven off and leave cheesecake in until the oven is completely cool.
The cheesecake can even be left in the oven overnight at this point.
Cracks can also occur when a cheesecake cools too quickly.
Place the cheesecake in the refrigerator for at least 12 hours before unmolding from the springform pan.
Run a dull knife around the sides of the pan and then release the pan.
Slice and enjoy!
Try topping with fresh strawberries, blueberries, raspberries, etc.