Ingredients for Low Calorie And Low Fat Cheesecake
- 1 cup reduced fat honey graham cracker crumbs
- 2 tablespoons sweet creamy butter, melted
- 3/4 cup Splenda sugar substitute
- 2 tablespoons cake flour
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 cup nonfat milk
- 2 (8 ounce) packages fat free cream cheese, softened
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
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How to Make Low Calorie And Low Fat Cheesecake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat cream cheese and sugar substitute (or sugar) until smooth.
- Beat in eggs one at a time, then stir in vanilla extract and lemon juice.
- Pour batter over the graham cracker crust.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly soft in the center. (It will continue to set as it cools.)
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This helps prevent 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, to allow it to fully set.
- Once chilled, carefully remove the sides of the springform pan. Slice and serve. Enjoy your low-calorie, low-fat cheesecake masterpiece!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
14g
Carbs
2g
