1/1 Photo of German Cheesecake (Fat Free; Sugar Free)
1 hr 30 mins
1 hr 15 mins
Random Rachel's Note:
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.
My Private Note
Units: US | Metric
- 1For 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.
- 2For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
- 3Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.).
- 4Cool to room temp, the refrigerate until chilled. Serve cold.
- 5Note: 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.
- 6To 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.
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Nutritional Facts for German Cheesecake (Fat Free; Sugar Free)
Serving Size: 1 (135 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 175.2
- Calories from Fat 12
- Total Fat 1.4 g
- Saturated Fat 0.8 g
- Cholesterol 6.8 mg
- Sodium 500.5 mg
- Total Carbohydrate 22.1 g
- Dietary Fiber 0.6 g
- Sugars 0.6 g
- Protein 16.8 g
The following items or measurements are not included: