Thursday, July 30, 2009
New York Style Cheesecake (no sugar added)
Happy National Cheesecake Day! So, I really didn't know today was National Cheesecake Day until someone told me and after I had eaten the cheesecake. Who knew there was a day to celebrate eating cheesecake, or whatever! :-) Anyway, I decided to make this dessert because my Pastor and his family were coming over and 2 of their family members have blood sugar issues, so I decided to make a no sugar added cheesecake, so they could enjoy their dessert and not have to worry about it. I found this recipe on the splenda website, and you wouldn't believe, I actually stuck exactly to the recipe. Reason I made this particular cheesecake was because it literally had 15 reviews and all of them gave it 5 stars. My Pastor, and I don't know if he was being generous or not, said it was the best cheesecake he had ever eaten. I got lots of "wows!" I think if I didn't know it had splenda in it, I wouldn't have known it eating it. My Pastor's daughter, half way through eating her piece, said she forgot it was no sugar added. :-) Even my hubby, who does NOT eat cheesecake, said he wanted to try it, and he ate his entire piece and he said it was the best cheesecake he had ever tasted!
1 1/4 cups graham cracker crumbs (I used crackers, and it took 11 whole rectangles)
1/4 cup SPLENDA No Calorie Sweetener, Granulated
1/4 cup butter, melted
2 1/2 pounds regular cream cheese (5 - 8oz packages), softened
1 2/3 cups SPLENDA No Calorie Sweetener, Granulated
3 tablespoons flour
5 large eggs
2 egg yolks
1 1/2 teaspoons vanilla
1/4 cup heavy creamDirections
-Preheat oven to 475 degrees F.
-Make Crust: Mix crust ingredients together and press into a 10-inch springform pan.
-Make filling: Beat cream cheese, SPLENDA Granulated Sweetener and flour in a medium bowl until well mixed and smooth. Add eggs and egg yolks, one at a time, beat until smooth. Add vanilla. Scrape sides of bowl. Mix briefly and add heavy cream. Mix until well blended. Pour filling over crust. I did this the easy way: in my stand mixer.
-Bake 10 minutes at 475 degrees F. Turn oven temperature down to 200 degrees F and bake for 1 hour. Turn oven off and leave cheesecake in the oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4- 6 hours or preferably overnight before serving. Top with fresh fruit before serving, if desired.
Here's an easy way to put your crust together if you using the whole crackers. Take your food processor and blend your crackers until very finely crushed. Add your splenda to it and mix a few seconds more. While the food processor is running, drizzle your melted butter down though the feed tube. Pour all that into your spring form pan and press with your hands, ever so slightly up the sides (it won't go up much but just a little ridge is good), and evenly throughout the bottom.
Calories & WW points: 360 calories or 10 points per slice (1/16th of the cheesecake; does not include the cherries)