Zutaten für German Cheesecake Fat Free Sugar Free
- Unsweetened Applesauce
- Splenda Granular
- Egg White
- Flour
- Egg Whites
- Fat Free Cream Cheese
- Vanilla
- Skim Milk
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Zubereitung von German Cheesecake Fat Free Sugar Free
- Preheat oven to 350°F (175°C).
- Prepare the crust (optional): Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar substitute (like Splenda), and 6 tablespoons melted fat-free butter. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat 3 (8 ounce) packages fat-free cream cheese until smooth and creamy.
- Gradually add 1 ½ cups sugar substitute, beating until well combined.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract (or your preferred extract).
- If desired, fold in ½ cup fresh or frozen berries or ½ cup chocolate chips.
- Pour the batter into the prepared crust (or directly into an ungreased springform pan if omitting the crust).
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 90 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Top with your favorite sauce or enjoy as is!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
2g
Fat
4g
Carbs
7g
