Tonight we had roast pork loin and cabbage for dinner. It was too spicy so I have to continue to work on this recipe before I share it with you. I did, however, bake a low fat cheesecake that I think is worth your time to try. I am not a big fan of cheesecake but I really enjoy this because it is nothing like the dense kind that makes me feel like I am eating cream cheese from the tub. Enjoy & Happy Cooking!!
NOTE: It is important to bring the ingredients to room tempurature before preparing the batter.
Serves 8 – 10
Preheat oven to 325o
¼ cup reduced calorie/reduced fat butter spread – melted
1 cup graham-cracker crumbs
1 teaspoon cream of tarter
6 egg whites – room temperature
1 ½ cups egg substitute – room temperature
1 ½ cups sugar plus 3 Tablespoons of sugar
8 oz. fat free cream cheese – softened
11 ounces low fat cream cheese – softened
3 Tablespoons flour
½ teaspoon salt
2 cups low fat sour cream – room temperature
1 teaspoon vanilla extract
- Mix melted butter spread with crumbs and press on the bottom and sides of a spring-form pan.
- Add cream of tarter to egg whites and beat until foamy.
- Gradually add 3 Tablespoons of sugar and beat until stiff.
- In a different mixing bowl, mix together 1 ½ cups sugar, flour and salt with the paddle attachment on the mixer.
- Add cream cheese and beat on high until well blended.
- Add egg substitute, slowly, until thoroughly mixed.
- Remove paddle attachment and put on whisk attachment and add sour cream and vanilla to the egg mixture.
- In a large bowl, fold egg whites into egg mixture and pour into the pan.
- Bake in the oven for 1 hour 15 minutes or until firm.
10. Turn off oven and open door slightly but leave the cake in for 10-20 minutes.
11. Remove cake from oven and let stand until cake is cool. Chill and serve.