Creamy Cheesecake
Makes 16 servings prep time 20 min. Bake time 1hr.
Crust: 1 1/4 cups Graham cracker crumbs
1/4 cup Splenda granular
3 tablespoons margarine
Mix ingredients together and press into 10" pie or springform pan
Filling:
1lb. low-fat cream cheese
1lb fat-free cream cheese
11/2 cups Splenda
11/2 tablespoons of lime juice
pinch of salt
2 eggs
2egg equivelent of eggbeaters
Preheat oven to 350 degrees
1. Beat cream cheese and Splenda until well mixed and smooth. Add lime juice and a pinch of salt, beat until smooth. Add eggs 1 at a time, beating well after each addition.
2.Pour filling over crust and bake 50-60 min.or until slightly firm to the touch. Let cool 15min. before placing in the fridge. Refrigerate for 4-6 hours..
I find that if you put a pan of water next to cheesecake while baking , it keeps it from cracking.
4. serve with your favorite fruit topping or whatever whip topping you may have. I like the fat free no sugar chocolate. I then put fresh strawberries on top.
very pleasing to the eye and tastes evil.
I can only give you an estimate on the exchanges because I cut some of the original ingedients to make it less fat and less carbs
47 carbs originally with regular cream cheese and 4 whole eggs and butter in the crust this is the stuff I changed and it has not given a bad B.S. yet and I'm still losing weight