German Cheesecake (Fat Free; Sugar Free)
photo by kris0707
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
crust
- 2 tablespoons unsweetened applesauce
- 1⁄3 cup Splenda granular
- 1 egg white
- 1 1⁄4 cups flour
-
filling
- 4 egg whites
- 24 ounces fat free cream cheese (3 packs)
- 3⁄4 cup Splenda granular
- 2 tablespoons flour
- 1 teaspoon vanilla
- 2 tablespoons skim milk
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.
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