Ingredientes para Low Sugar Low Fat Lemon Cheesecake
- Not used; recipe calls for 1 1/2 cups graham cracker crumbs for the crust
- Not used; recipe calls for 1/4 cup (50g) melted unsalted butter
- 16 oz (450g) softened cream cheese
- 2 tablespoons Splenda No Calorie Sweetener (for filling), 1/4 cup Splenda No Calorie Sweetener (for topping)
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 1/2 cup (120ml) light sour cream (for filling), 1 cup light sour cream (for topping)
- 1 tablespoon lemon zest (for filling), 1 teaspoon lemon zest (for topping)
- 1 teaspoon vanilla extract (for filling), 1/2 teaspoon vanilla extract (for topping)
- Not used; recipe calls for 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (50g) melted unsalted butter
- 2 large eggs
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Cómo preparar Low Sugar Low Fat Lemon Cheesecake
- Preheat oven to 350°F (175°C).
- Crush 1 ½ cups graham cracker crumbs. Mix with ¼ cup (50g) melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
- Bake for 6-8 minutes. Remove from oven and let cool.
- In a large bowl, beat together 16 oz (450g) softened cream cheese, 2 tablespoons sugar substitute (e.g., Splenda), 2 tablespoons granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and ½ cup (120ml) light sour cream until smooth and creamy.
- Pour the cream cheese mixture into the prepared crust.
- Bake for 30-40 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. (Check after 30 minutes).
- While the cheesecake is baking, prepare the topping (see below).
- Remove the cheesecake from the oven and let it cool slightly on a wire rack.
- Once cooled slightly, pour the prepared sour cream topping evenly over the cheesecake.
- Return the cheesecake to the oven for 10 minutes to set the topping.
- Remove from oven and let cool completely at room temperature for at least 30 minutes.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Before serving, run a thin knife or spatula around the edges of the pan to loosen the cheesecake. Carefully remove the springform pan.
- Slice and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
40g
Carbs
2g
