I've traveled all over the country, and I've seen cheesecake on menus just about everywhere, but until you've tasted cheesecake the way it's served in New York City, you haven't had CHEESECAKE! What makes it such a winner? It depends on whom you ask, but I believe it's got a scrumptious crust, a uniquely creamy texture, and a wonderful hint of lemon. I worked hard to get this healthy version just right. Serves 12
1 1/2 cups purchased graham cracker crumbs or 12 (2 1/2 inch) graham cracker squares, made into crumbs 1/4 cup pourable Sugar Twin or Sprinkle Sweet 2 tablespoons reduced-calorie margarine, melted 3 (8oz)packages Philadelphia fat-free cream cheese 2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix 1 cup Carnation Nonfat Dry Milk Powder 1 cup water 3 eggs, slightly beaten, or equivalent in egg substitute 1/2 cup Land O Lakes no-fat sour cream 3 tablespoons lemon juice 2 teaspoons vanilla extract
Preheat oven to 325 degrees. Spray an 8x8 spring form pan with butter-flavored cooking spray. In a medium bowl, combine graham cracker crumbs, Sugar Twin, and margarine. Gently press crumbs into prepared pan. In a large bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, water, eggs. Mix well using a wire whisk. Blend in sour cream, lemon juice, and vanilla extract. Pour mixture into prepared pan. Gently rotate pan to settle batter. Bake for 50 to 60 minutes or until cake is set 2 inches from the edges, but the center is still pudding-like. Turn oven off, open door, and let cake set in oven for 15 minutes. Place pan on a wire rack and allow to cool completely. Remove sides of pan and refrigerate cake for at least 2 hours. Cut into 12 servings.
Hint" 1. A self-seal sandwich bag workds great for crushing graham crackers. 2. When serving, good garnished with 1 tablespoon spreadable fruit and Cool Whip Lite.
Each serving equals: HE: 1 1/4 Protein (1/4 limited), 2/3 Bread, 1/4 Skim Milk, 1/4 Fat, 19 Optional Calories
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