For Candy - SF Cheesecake Recipe
This is really yummy and no one will ever know it this the SF variety...I was surprised at how easy it was to make, never made a cheesecake from scratch before this one, except the boxed jello kind (no exactly from scratch 
) Now I'm going to make all the future ones, from the ground up so on the prowl for other varieties to try...
Sugar Free Oreo Cheesecake
Crust
25 SF Oreo Cookies
1/4 c. (1/2 stick) unsalted butter, melted
Filling
4 pkgs. (8 oz. each) cream cheese, at room temp.
1 1/2 c. Splenda
2 tbsp. flour
4 lg. eggs, at room temp.
3 lg. egg yolks, at room temp.
1/3 c. heavy cream
2 tsp. vanilla, divided
15 SF Oreo cookies, coursley chopped
2 cups sour cream
Butter a 9x3 springform pan.
Crust: Break up cookies and process in a food processor until crumbs. Add butter and mix until blended. Press into pan and 2/3 up the sides. Refrigerate while preparing filling.
Filling: Beat cream cheese in lg. bowl until smooth. Add 1 1/4 cups Splenda, mixing for about 3 min. until fluffy. Mix in flour. While beating continuously, add eggs and yolks, mix until smooth. Beat in whipping cream and 1 tsp. of the vanilla until well blended.
Pour half the batter into crust. Sprinkle with the chopped oreos. Pour remaining batter over and smooth top. Some of the Oreos may rise to the top.
Place pan on baking sheet. Bake in preheated oven at 425 for 15 minutes. Reduce temp. to 225 and bake for 50 minutes or until set.
Remove cake from oven and increase temp to 325. Stir together sour cream, remaining 1/4 cup Splenda and 1 tsp. vanilla in a bowl. Spread over top of cake and return to oven to bake 7 minutes or until sour cream begins to set. Took mine about 10.
Let cool, and refrigerate at least 4 hours, preferably overnight, leaving in springform pan before removing before serving. I had to run a knife around the outside before taking off my sides of the pan.
IT WAS AWESOME..I had tried it the week before using Nonfat sour cream for the top, and it just was too wet. So this time I used Full strength sour cream. Next time I'll use reduced fat, which I'm sure will be ok, but this one was PERFECT.
) Now I'm going to make all the future ones, from the ground up so on the prowl for other varieties to try...Sugar Free Oreo Cheesecake
Crust
25 SF Oreo Cookies
1/4 c. (1/2 stick) unsalted butter, melted
Filling
4 pkgs. (8 oz. each) cream cheese, at room temp.
1 1/2 c. Splenda
2 tbsp. flour
4 lg. eggs, at room temp.
3 lg. egg yolks, at room temp.
1/3 c. heavy cream
2 tsp. vanilla, divided
15 SF Oreo cookies, coursley chopped
2 cups sour cream
Butter a 9x3 springform pan.
Crust: Break up cookies and process in a food processor until crumbs. Add butter and mix until blended. Press into pan and 2/3 up the sides. Refrigerate while preparing filling.
Filling: Beat cream cheese in lg. bowl until smooth. Add 1 1/4 cups Splenda, mixing for about 3 min. until fluffy. Mix in flour. While beating continuously, add eggs and yolks, mix until smooth. Beat in whipping cream and 1 tsp. of the vanilla until well blended.
Pour half the batter into crust. Sprinkle with the chopped oreos. Pour remaining batter over and smooth top. Some of the Oreos may rise to the top.
Place pan on baking sheet. Bake in preheated oven at 425 for 15 minutes. Reduce temp. to 225 and bake for 50 minutes or until set.
Remove cake from oven and increase temp to 325. Stir together sour cream, remaining 1/4 cup Splenda and 1 tsp. vanilla in a bowl. Spread over top of cake and return to oven to bake 7 minutes or until sour cream begins to set. Took mine about 10.
Let cool, and refrigerate at least 4 hours, preferably overnight, leaving in springform pan before removing before serving. I had to run a knife around the outside before taking off my sides of the pan.
IT WAS AWESOME..I had tried it the week before using Nonfat sour cream for the top, and it just was too wet. So this time I used Full strength sour cream. Next time I'll use reduced fat, which I'm sure will be ok, but this one was PERFECT.
Alesia : start 249 / surgeon's goal 138 / current 142
Sorry ladies,
I have NO idea on the nutricianal info...with all the eggs and cream cheese it must have a fair amount of protein - BUT, for me all cheesecakes fits into the "not a low calorie food" label grouping - LOL - you know the disclaimer they put on sf and diet mass produced products you can buy at the store...
I only make these kinds of goodies for special occasions where I can share with many, eat a little and go home with none, if you know what I mean...One of the awesome things about it is being able to bring it to a get together and no one but me knows that it's sugar free, so I get to eat a piece and enjoy ( real sugar in quanties of more than 8-10 grams still makes me dump)...IIt is definately a once in a while treat 
Alesia : start 249 / surgeon's goal 138 / current 142
Candy,
Since this is the first one I've made from the ground up, I had to go out and buy the springform pan too...Got a set of 3 sizes at walmart for like $9.50 and plan to use them again for other cheesecakes in the future, now checking around for more varieties to try out on other unsuspecting party guests 
Alesia : start 249 / surgeon's goal 138 / current 142
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