German Cheesecake (Fat Free; Sugar Free)

"Moist, rich cheesecake...and its not bad for you. Based on a recipe my aunt received while living in Germany. You can flavor it with a different extract, or stir in berries, chocolate chips, etc. I normally top it with homemade blueberry sauce. The fat free cream cheese does yield a slightly different taste than full fat, but its hardly noticeable. I use the splenda that measures cup for cup like sugar. The crust is optional."
 
Download
photo by kris0707 photo by kris0707
photo by kris0707
Ready In:
1hr 30mins
Ingredients:
10
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.) Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
  • For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
  • Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
  • Cool to room temp, the refrigerate until chilled. Serve cold.
  • Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
  • To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste) and simmer for 10 minutes (or until thickened.) Cool, and spread over room temperature cheesecake.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I thought it was incredible! Especially for being so healthy. However, my family didn't quite agree. Oh well. more for me. Thanks for posting.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes