SA cheesecake

This San Antonio cheesecake is a delicious and sensible way to splurge, with only 270 calories per serving. Ingredients
  • 12 sheets low-fat graham cracker sheets, crushed
  • 1 cup raspberries
  • 3 whole Kiwis, peeled and sliced
  • 2 large eggs
  • 1/2 cup egg whites
  • 2 tablespoons unsalted butter, melted
  • 1 cup sour cream, light
  • 4 (8 ounce) packages reduced-fat cream cheese
  • 3/4 cup milk, skim
  • 1/2 teaspoon cinnamon
  • 1-1/2 cups Splenda
  • 1 tablespoon vanilla extract
  • 1 can non-stick cooking spray
Preheat oven to 350°F. Coat a 9 inch springform pan with non-stick spray. Mix graham crackers, cinnamon and melted butter in medium bowl. Press graham cracker mixture into bottom of springform pan and bake for 5 minutes. In large bowl, blend cream cheese with Splenda until smooth. Add one ingredient at a time and mix gently: whole eggs, egg whites, skim milk, sour cream, and vanilla extract. Pour cream cheese mixture into cooled crust. Bake for 50 minutes and turn oven off. Let cheesecake sit in oven for 1 hour, then transfer to refrigerator for cooling. Puree 1/2 cup of raspberries in blender with Splenda to taste. Place kiwi and leftover raspberries on top of cheesecake. Drizzle cheesecake with raspberry puree. Nutritional information
  • Calories: 270
  • Total carbohydrate: 20 grams
  • Dietary fiber: 2 grams
  • Protein: 11 grams
  • Total fat: 16 grams:
  • Saturated fat: 10 grams
  • Sodium: 450 milligrams
  • Preparation time: 30 minutes
  • Number of servings: 12
  • Serving size: 1 slice
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