This nearly sugar free and fat free dessert is an absolute showstopper, and possibly the very definition of delectable. Yes, it takes lots of time to make, but it’s so worth it! Rich, smooth, and creamy, no one will believe you made it yourself. Serve this cheesecake, and you’ll get your cook’s compliments the way you like them – glowing, with just a hint of worshipful adoration.
A cheesecake like this can’t be hurried. For best results, best flavor, and minimal stress, make it the day before you plan to serve it. Be sure to allow plenty of time for culinary artistry – say, 24 hours, including time for the cake to mellow. All this sugar free gloriousness, for one day’s work? A more than fair trade, in this cook’s opinion.
Why almost sugar and fat free? The cake itself is totally sugar and fat free, but the crust is made from graham crackers and a bit of butter. Graham crackers contain a little bit of sugar, and butter is, well, butter, and high in fat. The good news is there are only two tablespoons of butter in the whole crust, so that spreads pretty thin per serving.
Almost Sugar And Fat Free New York Diner Cheesecake
20 cinnamon graham crackers, crushed
2 tablespoons melted butter
4 8 oz. packages fat free cream cheese, softened
1 1/2 cups store-brand sucralose (or brand name Splenda, it’s the same thing)
3/4 cups light soymilk
1 cup fat free sour cream
1 tablespoon vanilla extract
2 teaspoons lemon zest
1/4 cup flour
Get out all the ingredients to allow them to come to room temperature. Preheat the oven to 350 degrees. Grease a 9″ springform pan, and wrap it securely in foil, making sure the foil stops at the edge of the pan and doesn’t fold down over the sides. If you haven’t yet crushed the graham crackers, this is a good time to do it, using either a blender or food processor or the old fashioned way, with a rolling pin. Combine the crumbs and melted butter in a medium bowl, and once the crumbs are sufficiently moistened, press them into the bottom and slightly up the sides of the springform pan.
Get out a high-sided baking dish big enough to set the springform pan inside, and start simmering a small saucepan full of water on the stove in preparation for your cheesecake’s water bath.
In a large mixing bowl, use an electric mixer to thoroughly combine the cream cheese and the sucralose/Splenda. Now put the electric mixer away or set it aside; you won’t be needing it again. Switch to a sturdy wooden or plastic spoon, and blend in the milk, then the eggs, one at a time. Don’t over-mix the eggs; just stir enough to incorporate them into the batter. Continue adding all the remaining ingredients, one at a time, and stirring just enough to thoroughly incorporate. Use a rubber spatula to scrape down the sides of the bowl as you go. If your batter does not look smooth and luxurious at this point, stir it a little until it does.
Pour the batter into the springform pan, and then set the pan inside the larger baking dish. Remove the simmering water from heat and VERY CAREFULLY pour it into the larger baking dish, taking care not to slop water onto the cheesecake. If a turkey baster or ladle would make this process easier for you, by all means go for it.
Slide the cake into the oven and let it bake for exactly one hour. Then turn the oven off, and let the cheesecake inside, and go do something else for 5 1/2 – 6 hours. No opening the oven door and peeking, seriously.
Take the cake out of the oven and carefully lift it out of the water bath. Remove the foil and discard; it’ll be all wet and nasty anyway. Admire and breathe deep the heady aroma of the cheesecake you just created before wrapping it tightly in plastic and refrigerating it for at least a few hours before serving.
To me, fresh strawberries in a sweet sauce is the quintessential cheesecake topping. Making it, sugar free, couldn’t be easier:
Sugar Free Classic Strawberry Cheesecake Topping
2 pints strawberries, hulled and sliced
1/3 cup sucralose/Splenda
2-3 tablespoons fresh lemon juice
Combine all ingredients, and refrigerate in an airtight container for about 2 hours. Take them out, give them a good stir, and taste to see if more sweetener is needed. If so, add a few tablespoons and taste again. Refrigerate several more hours or overnight, until you’re ready to bust out and serve.
Check out more choice sugar free dessert recipes!
|Stuff That Works (we know cause we use it!)|
silicone bundt pan
|9 in. springform|| |
silicone baking set