Splenda Cheesecake Recipe 55

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SPLENDA CHEESECAKE RECIPE - (5/5)



Splenda Cheesecake Recipe - (5/5) image

Provided by á-482

Number Of Ingredients 14

Graham Cracker Crust:
1/2 lb graham crackers
1/2 cup sugar
6 Tablespoons salted butter, melted
Cheesecake:
1 1/2 cups Splenda
5 Tablespoons corn starch
2 1/2 pounds cream cheese
4 eggs
3 egg yolks
1 tablespoon Vanilla
1 finely grated zest of one large lemon
1 teaspoon lemon extract
7 fluid ounces heavy cream

Steps:

  • For best results, allow the cream cheese and eggs to come to room temperature before cooking. Never run the mixer above the lowest speed or air bubbles will form and bad things will happen to your cake. To keep your springform dry during baking, wrap the outside in heavy duty foil, being careful not to pierce the foil on the clamp. Crust: Process the graham crackers and sugar in a food processor until crackers are finely ground. Add the melted butter and pulse until incorporated. Lightly coat a 10 inch springform pan with softened butter and line with parchment paper. Press the graham cracker crust into the bottom of the pan, use a flat bottomed water glass to "tamp" the crust evenly. Bake in a 350 degree oven for approximately 12 minutes, or until lightly golden brown. Remove from oven and allow to cool completely. Cake: Sift together the Splenda and cornstarch. In the bowl of an electric mixer, cream together the Splenda mixture and cream cheese. Using the paddle attachment, beat at slow speed until smooth. tip: I loosely drape a damp dish towel around the top of the bowl/stand mixer before starting the mixer for the first time. This keeps the cloud of corn starch from settling over that corner of the kitchen. Once the first incorporation is complete, this is no longer necessary. Combine the eggs, egg yolks, lemon zest and lemon extract in a separate bowl and add 1/4 of mixture at a time into the cream cheese mixture. Allow the egg to fully incorporate before adding the next and scrape down the bowl between additions. Add the heavy cream and scrape the bowl, as necessary. Add the mixture into the cooled crust and bake, in a water bath, at 300 degrees until the center is just set, 60 to 90 minutes. If the cake is overcooked, it will crack when cooled. Refrigerate the cake overnight before attempting to release the springform pan.

" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB



This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice... I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust ... Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).

Provided by itskimberly

Categories     Cheesecake

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 18

1 1/4 cups graham cracker crumbs
2 tablespoons Splenda granular, sugar substitute
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup slivered almonds
1/4 cup butter (melted) or 1/4 cup margarine (melted)
1/2 pint heavy whipping cream
1/4 cup Splenda granular, sugar substitute
1 teaspoon vanilla extract
3 (8 ounce) packages cream cheese (room temp.)
3 eggs
1 1/4 cups Splenda granular, sugar substitute
1 tablespoon cornstarch
1 tablespoon vanilla extract
1 tablespoon lemon juice (optional)
1 pint sour cream
1/2 cup Splenda granular, sugar substitute
1 teaspoon vanilla extract

Steps:

  • Grahm cracker Crumb Crust:.
  • Mix together: crumbs, Splenda, spices, and Almonds.
  • Stir in butter, mix well.
  • Press into bottom and slightly up sides of 10 inch spring form pan.
  • Set aside.
  • Filling: (whipped cream portion).
  • First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
  • Set aside.
  • Filling:.
  • Preheat oven to 350°F.
  • In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
  • Take half of whipped cream mixture and fold into filling.
  • Set aside other half of whipped cream mixture.
  • Pour filling into prepared pan.
  • Bake at 350°F for 35 - 40 minute.
  • Remove from oven and let cool for 5- 10 minute.
  • Reset oven to 475°F.
  • While cheesecake is cooling prepare topping.
  • Topping:.
  • Mix together topping ingredients and pour over cake.
  • (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
  • Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
  • Cool, and chill cake for at least 4 hours before serving.
  • Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
  • Enjoy!

NEW YORK STYLE CHEESECAKE- SPLENDA VERSION



New York Style Cheesecake- Splenda Version image

Being Italian, I have a ton of family recipe's that have been handed down for generations that I love, but since I'm getting older, I have started to now play with them and make healthier versions. This is a true NY style cheese cake made with Ricotta, but i eliminated the sugar and some of the fat without compromising the taste. This is a dense, but light, cheesecake that you can serve as is or with fruit topping. I hope you enjoy as much as my family has. You really do have to refrigerate overnight or at least 8 hours for it to firm up.

Provided by ItalianMomof2

Categories     Cheesecake

Time 2h

Yield 10 slices, 10 serving(s)

Number Of Ingredients 10

2 (8 ounce) packages low-fat cream cheese
1 lb low-fat ricotta cheese
16 ounces low-fat sour cream
3 tablespoons cornstarch
3 tablespoons flour
1/2 cup butter
1 1/2 cups Splenda sugar substitute
4 large eggs
1 1/2 tablespoons lemon juice
1 tablespoon vanilla extract

Steps:

  • Preheat over to 325°F.
  • Wrap a 10" springform pan with aluminum foil and then spray the inside with a non stick cooking spray. (You have to cook the cake in a water bath and the aluminum foil creates an extra layer of protection between pan and water).
  • Melt butter and cool.
  • Add Ricotta and cream cheese to mixer and beat till smooth and creamy.
  • Add Splenda to mixture, 1/4 cup at a time, till incorporated.
  • Add the eggs one at a time to mixture and continue to mix on low.
  • Sift Flour and cornstarch together, then add to mixture on low speed. beat for 30 seconds.
  • Add Lemon Juice and Vanilla, beat 15 seconds.
  • Add Butter, beat for 10 seconds.
  • Add Sour Cream, beat for 15 seconds, make sure to scrape sides as needed.
  • Put springform pan into larger baking pan and pour mixture into pan. It will go all the way to top, but don't worry.
  • Pour hot water into outer baking pan, till it goes about 1/2 way up springform pan.
  • Bake on center rack about 1-1/2 hours. The center should be slightly jiggly.
  • Remove from oven, take out of bath, remove foil and cool completely on rack.
  • Once cooled, Put in fridge for at least 8 hours.
  • When your ready to serve, you should just be able to open side of springform pan and serve. if the sides do stick, just run a butter knife around the edges, but since I started using Splenda, I never have to do that for some reason.
  • Note: when baking the cake, at times, it will rise above the top of pan and split open, don't worry, when you take it out to cool, it will fall slightly and all go back together.

SPLENDA PUMPKIN CHEESECAKE



Splenda Pumpkin Cheesecake image

Make and share this Splenda Pumpkin Cheesecake recipe from Food.com.

Provided by internetnut

Categories     Cheesecake

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup crumbled ginger snaps or 1 cup graham cracker
2 tablespoons light margarine, melted
16 ounces light cream cheese
14 ounces pumpkin
4 eggs
12 ounces part skim evaporated milk
3/4 cup Splenda granular, sugar substitute
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon clove

Steps:

  • For crust: Combine crumbs and melted margarine. Press into bottom of 9.
  • inch springform pan. Place in freezer while preparing filling.
  • For filling: In large mixing bowl with mixer at medium speed, beat cream.
  • cheese until soft and creamy. Add remaining ingredients; beat at low.
  • speed until blended and smooth, about 1 minute.
  • Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
  • sides begin to pull away from pan and filling is set.
  • Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
  • on rack to room temperature. Cover; refrigerate for 2 hours or until.
  • serving time.

SPLENDA NEW YORK CHEESECAKE



Splenda New York Cheesecake image

Make and share this Splenda New York Cheesecake recipe from Food.com.

Provided by Loudor

Categories     Cheesecake

Time 2h30m

Yield 16 serving(s)

Number Of Ingredients 9

1 1/4 cups graham cracker crumbs (I use Marias, cant find graham crackers here)
1/4 Splenda granular
1/4 cup butter, melted
2 1/2 lbs cream cheese
1 2/3 cups Splenda granular
3 tablespoons flour
6 large eggs
1 1/2 teaspoons vanilla
1/4 cup heavy cream

Steps:

  • Preheat oven to 475°F.
  • Make crust:.
  • Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
  • Make Filling:.
  • Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
  • Add eggs and beat until smooth.
  • Add vanilla.
  • Scrape sides of bowl.
  • Mix briefly and add heavy cream. Mix until well blended.
  • Pour filling over crust.
  • Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).

Nutrition Facts : Calories 347.4, Fat 31.5, SaturatedFat 18.9, Cholesterol 170, Sodium 297.6, Carbohydrate 8.3, Fiber 0.2, Sugar 2.4, Protein 8.4

LOW CARB LIQUID SPLENDA CHEESECAKE



Low Carb Liquid Splenda Cheesecake image

A rich and creamy cheesecake with a sweet nut crust. If you can find liquid Splenda, it saves many carbs in your daily count. Amazon carries EZ-Sweetz. Granular Splenda's carrier will add carbs to this recipe. Most of the prep time is cooling and chilling the cheesecake.

Provided by Lise in Indiana

Categories     Cheesecake

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 12

4 ounces pecans or 4 ounces almonds
3 tablespoons flax seed meal
3 tablespoons butter, melted
12 drops liquid Splenda
2 lbs cream cheese, softened
3/4 teaspoon liquid Splenda
4 eggs
1 egg yolk
1/2 cup sour cream
1 tablespoon lemon juice
1 teaspoon fresh lemon zest, grated
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325º (F).Prepare a 8" or 9" springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
  • In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bake crust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
  • In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
  • Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
  • Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
  • Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
  • Bake the cheesecake for 1 hour, reduce heat to 250º and bake for 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
  • Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
  • Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.

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