Ingredients for Fat Free Cheese Cake
- 9 Inch Pie Shell
- Fat Free Sour Cream
- Fat Free Cream Cheese
- Lemon Juice
- 1 cup granulated sugar
- Vanilla Extract
- Cherry Pie Filling
- Crushed Pineapple In Juice
- Cornstarch
- Yellow Food Coloring
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How to Make Fat Free Cheese Cake
- Preheat oven to 300°F (150°C).
- In a large bowl, beat 16 ounces (2 packages) of cream cheese with an electric mixer until completely smooth and creamy.
- Add 1 cup of sour cream and mix until well combined.
- Gradually add 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and 2 tablespoons of lemon juice. Mix until thoroughly incorporated.
- Pour the cheesecake mixture into your prepared crust (graham cracker crust recommended).
- Bake for 30 minutes, or until the center is just set but still slightly jiggly.
- Remove from the oven and let cool completely on a wire rack.
- Once cooled, add your desired topping and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- **Pineapple Topping (Optional):** In a 1-quart microwave-safe bowl, combine 1 (20 ounce) can of crushed pineapple, drained, with 2 tablespoons of cornstarch. Stir well to combine.
- Add 2 tablespoons of lemon juice, 1/4 cup of granulated sugar, and a few drops of yellow food coloring until you reach your desired shade of yellow.
- Microwave on high for 3-5 minutes, or until the topping has thickened, stirring every minute to prevent scorching.
- Let the pineapple topping cool completely before adding it to the cheesecake.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
130g
Fat
17g
Carbs
28g
