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Dietetic Cheesecake

Dietetic Cheesecake

    crust
  • 1-1/4 cup graham cracker crumbs
  • 1/4 cup Splenda®
  • 3 T. butter, melted

Preparation -
Mix the above ingredients together, and press into the bottom of a 10" springform cake pan.

    filling
    4 pkgs.(8 oz. each)2 cream cheese
  • 1-1/4 cup Splenda®
  • 1-1/2 T. lemon Juice
  • 1/8 tsp. salt
  • 4 large eggs
Preparation -
Beat the cream cheese and Splenda together until well smooth and well blended. Add the lemon juice and of salt and beat again. Add the eggs, one at a time, beating well after each addition. Pour the filling over the graham cracker crust. Bake in a preheated oven at 350° for 50 to 60 minutes or until the center is slightly set. Run a thin knife around the edge, between the pan and the crust, to free the cake from the sides of the pan. Cool completely before removing the sides of the springform pan, then refrigerate for several hours before serving.

Kaiser 4-pc. Round Nonstick Noblesse Mini Springform PansKaiser 4-pc. Round Nonstick Noblesse Mini Springform Pans
Many single pan cheesecake recipes will adapt to work with this set of four mini pans. A dark exterior allows these pan to conduct heat quickly and evenly. The spring buckles securely holds batter as it bakes, preventing leakage. And, the nonstick interior allows for flawless release.

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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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