Question:
Does anyone have a REALLY good SF cheesecake recipe?

— Karen K. (posted on March 18, 2004)

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March 17, 2004
I haven't made it myself but Splenda's website has a recipe for awesome cheesecake. I say this because one of the ladies I work with made it for a bake sale around Christmas time (she makes sugar-free stuff because her DH is a diabetic). Actually, as I am typing this, it was before 10/6/03 because I ate it as a pre-op and still loved it when I could have had the real sugar stuff. Anyway, go to their site and get the recipe. I think you will love it too. God bless you.
— tntwildlife77

March 18, 2004
This is my favorite Traditional Cheesecake! Ingredients 1/3 cup graham cracker crumbs 3 8 oz pkgs reduced fat cream cheese 3/4 cup Splenda 3 tbsp soy flour or Atkins bake mix 1 tbsp nonfat dry milk powder 1 tbsp ground cinnamon 1 tsp ground allspice 1 egg white 3/4 cup canned evaporated skim milk 1 tbsp vegetable oil 1 tbsp vanilla Directions Preheat oven to 400F. Spray 9-inch springform pan with nonstick cooking spray. Add graham cracker crumbs; shake to coat pan evenly. Set aside. Whip cream cheese in mixer until smooth. Add splenda, flour or bake mix, milk powder, cinnamon, allspice, egg white, evaporated skim milk, oil, and vanilla; mix until smooth. Pour mixture into prepared pan. Bake 15 minutes. Reduce oven temperature to 275F; bake 1 hour and 15 minutes. Turn off oven; leave cheesecake in oven with door closed for 1 hour. Remove from oven; cool completely on wire rack. Remove springform pan side. Cover cheesecake with plastic wrap; refrigerate at least 4 hours or up to 2 days. Garnish with fresh fruit, if desired.
— kultgirl

March 18, 2004
I second that on the Splenda cheesecake recipe from their website. It is listed as "lime chesecake" and has a small amount of lime juice in it, but it tastes like regular New York cheesecake. You can also find it on the Splenda bag. It can be made without any crust, but I like to make a nut crust: 1/3 cup vanilla soy protein powder 1 cup Splenda 1 cup almonds or hazel nuts 3 Tablespoons melted butter or Smart Balance buttery spread Put nuts in food processor; pulse until ground medium fine. Add protein powder and Splenda, mix again. Add meleted butter, mix. Press into pan. Don't try to press it all the way up the sides of the pan, however, if using a Springform pan, make sure bottom seams are covered. Bake at 350 for 10 minutes. Allow to cool before pouring in cheesecake mixture and baking as directed. It's GREAT. hugs, Ann RNY 9/10/99 260/124
— [Deactivated Member]

March 18, 2004

— LilliesMimi

March 18, 2004
oh yeah.... take 16 s/f chocolate cookies and crush finely. melt 3 tbsp butter and 3 tbsp skim milk. mix together and press into a 9x9 lightly butterd pan (you can also use non stick cooking spray). refrigerate. in a big mixing bowl, mix 10-12 oz low fat cream cheese, 1 box of s/f pudding (i usualy do chocolate, but vanilla works wonderful) 1 cup (8 oz) sf vanilla yougart, 1/2 c skim milk and 4 packages s/f instant whipped topping mix (the regular stuff works well and has marginal calorie difference) mix all ingreadents together with a whisk for about 2 to 3 minutes. just mix until all ingreadents are well incorporated. if you too long, it gets too fluffy. that why you dont want to use a mixer. pour over crust and refrigerate for at least 3 hours. if it sets longer, it gets a better flavor.
— mellyhudel

March 18, 2004

— dianehanson

March 18, 2004
Thank you all sooo much! I was lurking, saw this post and just printed everyone's recipe...they all sound so good!
— j D.

March 21, 2004
Send me your email address and I'll send you a GREAT recipe! I actually have a whole recipe book that I've copyrighted that is full of great recipes that we can have...chocolate, fudgy, peanut-buttery, cakey, frosting, parfaits, puddings, and everything in between. Email me at [email protected] or visit www.freewebs.com/recipes-after-rny
— Lynette B.

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