Sometimes.......you just have to forget about the P+ value of something because you NEED to have this! Even though I used lighter ingredients, I just didn't want to know! Make this.....taste this.....and you'll understand why!
CRANBERRY CHEESECAKE
Makes 16 Pieces
CRUST:
2 cups reduced fat graham
cracker crumbs
1/3 cup light butter, melted
TOPPING:
1 bag (12 ounces) fresh
cranberries
2/3 cup Splenda granulated
1/3 cup water
FILLING:
4 packages (8 ounces)
Neufchatel cream cheese
1 cup Splenda granulated
½ tsp lemon extract
1 tsp vanilla
1 ¼ cup fat-free egg
substitute
Preheat oven to 325
°.
Spray a 9” springform pan and place on a double thickness of
heavy-duty aluminum foil. Wrap foil around the pan. Place on a
baking sheet; set aside.
In
a small bowl, mix the graham cracker crumbs and butter and then press
in the bottom of the pan. Bake 10 minutes. Cool on a wire rack.
While
the crust is cooking, place the topping ingredients in a medium
saucepan. Cook uncovered over medium heat until the berries start
popping, @15 minutes. Remove from heat and set aside.
For
the filling, put all the ingredients EXCEPT the egg substitute in a
large mixing bowl and beat until smooth. Gradually add the egg
substitute until just blended.
Pour
the filling into the pan. Take @1/4 cup of the topping and swirl it
into/onto the filling using a knife.
Place
the pan into a large baking dish; add 1” of water (to keep the cake
from cracking). Bake @75 minutes or until the center is set and
jiggles slightly. Remove pan from water and cool on a wire rack for
10 minutes. Loosen the sides of the cake using a knife and remove
the foil. Cool 1 hour more. Pour remaining topping over the
cheesecake and spread.
Put
the cake in the refrigerator and when completely cooled, cover.
MY
SPIN: I didn't even want to think about the P+ value of this,
considering it has 4 packages of cream cheese!
Later!
Loving
Life!
Jan
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