LISA’S LOWFAT CHEESECAKEUser Submitted Recipe
12 oz. Philadelphia cream cheese (reduced fat)
¼ cup Splenda sugar mix
1 cup low fat plain yogurt (preferably Greek yogurt)
½ cup Egg Beaters – Real eggs or ½ egg whites or 2 large eggs
½ teaspoon fresh lemon juice
¼ teaspoon vanilla extract
2 teaspoons all purpose flour
Preheat oven at 325
Beat cream cheese with sugar on medium to high speed until really smooth. Add the yogurt, eggs and all other ingredients. Keep beating until all ingredients are incorporated and it looks very smooth. Butter a 7” spring form pan. Wrap the bottom and sides of form with a large piece of heavy duty aluminum foil. Pour mixture in it.
Prepare an oven pan with hot water. Place it in the middle rack of the oven and place cake form in it. Bake for 40 min. at 325’, lower temperature to 300’ and bake for another 20 min. Lower temperature again and bake at 275’ for another 15 min. Remove from oven and place on a rack. Cool off completely before placing it in the refrigerator overnight.
Top with fresh fruit mixed in Splenda sugar mix (to taste) and ¼ cup fresh squeezed orange juice or apple juice (or a splash of Brandy). (Let fruit stay with sugar to give off juices).