Ingredients for Low Calorie And Low Fat Cheesecake Crustless
- Splenda Sugar Substitute
- 1/4 cup (30g) cake flour
- 1/4 teaspoon salt
- 4 large egg whites
- Nonfat Milk
- Fat Free Cream Cheese
- 1 teaspoon vanilla extract
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How to Make Low Calorie And Low Fat Cheesecake Crustless
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat 16 ounces (450g) of cream cheese with an electric mixer until smooth and creamy.
- Gradually add 1/2 cup (100g) Splenda (or other sugar substitute) and 1 teaspoon of vanilla extract, mixing until well combined.
- In a separate bowl, whisk 4 large egg whites until frothy.
- Gradually add the egg whites to the cream cheese mixture, mixing on low speed until just combined. Be careful not to overmix.
- In a small bowl, whisk together 1/4 cup (30g) cake flour, 1/4 teaspoon salt, and 2 tablespoons of milk.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Pour the batter into the prepared springform pan and bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes. This prevents cracking.
- Let the cheesecake cool completely in the pan at room temperature. Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
- Once chilled, carefully remove the cheesecake from the springform pan and serve.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
4g
Fat
2g
Carbs
2g
