Before I sign off of cakes for a little bit, I wanted to share a cheesecake recipe with you that I think has turned out quite well after I perfected a few things! I was always known for making cheesecakes that were unbelievably delicious! It was not uncommon for me to use 4-5 packages of cream cheese….ah, just thinking about them. Ok, wake up call, they were over the top high in fat (if 65 grams is what the food pyramid, my cheesecake probably took that number and tripled it).
I have tried to make the same cheesecakes using no fat cream cheese (no fat is still very high) but the cakes just taste like butt. But I found if I mixed them it was better, yet I still didn’t like the huge fat content – better but not great. So, I tried one last time and what I used this time was Weight Watchers cream cheese in the tub for one of the 8oz and the rest no fat cream cheese. I also discovered the cheesecake needed to sit for at least 24 hours in the frig for the flavors to truly come out. What a difference that made with the flavor! If you like cheesecake I think this one will hit the spot for you. No, it’s not in a spring form pan (bummer) but the shape should not matter if the taste is there. Enjoy! For comments/questions write me firstname.lastname@example.org
1 cup gram cracker crumbs (cinn, plain or chocolate)
1 Tlb Blue Bonnet Lite
2 -8oz pack. no fat cream cheese
1 – 8oz tub Weight Watchers Cream Cheese
1 cup sugar
3 heaping Tlb. flour
1 Tlb. vanilla
4 egg whites or 1/4 cup egg beaters with 3 egg whites
1 oz semi sweet chocolate melted
Generously spray a 9″ square baking pan with Pam. Mix melted butter with crumbs and pat them into the bottom of the baking pan. Bake at 325 for 8 minutes. Set aside
Place cream cheese in a bowl and beat till smooth. Blend flour and sugar together and add to cream cheese mixture. Beat well. Whisk eggs and vanilla together in a bowl. Slowly add the eggs to the cream cheese mixture (pour in slow steady stream) and continue to beat on medium speed. Pour the mixture over the crust. Drop melted chocolate in mounds over the top of the cheesecake. Using a knife swirls in figure 8 movements to blend in the chocolate.
Bake 325 for about 30-33 minutes or until the center is almost set (cheesecake will start to leave the sides).
Cool on wire rack. Cover and chill in frig for 24 hours.
Really worth the wait! Very delish!