Heavenly Cheesecake Recipe

Looking for an easy Heavenly Cheesecake recipe? Learn how to make Heavenly Cheesecake using healthy ingredients.


Submitted by jkossatz

Makes 12 servings



A very special cheesecake for all occasions!

Recipe Ingredients for Heavenly Cheesecake

3/4 cup graham cracker crumbs (about 12 squares)
2 tbs Splenda Granular
1 tbs margarine or butter, melted
1 cup low-fat cottage cheese
8 oz light ricotta cheese
8 oz non-fat cream cheese, room temp.
1 1/4 cups Splenda Granular
2 tbs all-purpose flour
2 tbs cornstarch
1 tsp vanilla extract
1/2 tsp almond extract
1 large egg
3 large egg whites
1 1/4 cups fat free sour cream

Recipe Directions for Heavenly Cheesecake

  1. Preheat oven to 350 degrees. Spray an 8- or 9-inch springform pan, as specified in cheesecake recipe, with nonstick cooking spray.

  2. If starting with whole graham crackers, place them in a blender or food processor and pulse to make fine crumbs. Place the crumbs in a bowl and add Splenda and melted butter or margarine. Stir to mix. Pour the crumb mixture into the bottom of prepared pan. With your fingers, the back of a spoon, or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan. Bake for 5 minutes. Cool. (Be sure the crust is completely cool when using for unbaked cheesecakes.)

  3. Preheat over to 350 degrees. Wrap 8-inch (or 9-inch) springform pan with crust tightly in heavy-duty foil to make waterproof.

  4. Place cottage cheese into a food processor or blender. Puree until completely smooth. Spoon into a large mixing bowl and add nonfat cream cheese and ricotta. Beat on medium speed, with an electric mixer until creamy. Add the Splenda, flour, cornstarch, and extracts, and beat on low until smooth. Add large egg and then egg white, beating just briefly after each addition to incorporate. Stir in the sour cream with a large spoon. Pour into the prepared crust and smooth top.

  5. Place the foil-wrapped pan in a large, deep baking pan and pour boiling water into pan until it reaches halfway up the outside of the cheesecake pan. Bake for 60 minutes or until sides of cake appear firm and center jiggles slightly. (For a 9-inch pan, back 50 - 55 minutes.) Turn off heat, open oven door, and let cheesecake cool in the oven for 30 minutes. Remove from water bath and finish cooling.

  6. Refrigerate at least 6 hours before serving.

Categories

Dessert

Nutrition Facts
Serving Size 109.3g
Amount Per Serving
Calories
127
Calories from Fat
29
% Daily Value*
Total Fat
3.2g
5%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
307mg
13%
Potassium
99mg
3%
Total Carbohydrates
13.5g
5%
Dietary Fiber
0.8g
3%
Sugars
3.3g
Protein
10.8g
Vitamin A 8% Vitamin C 0%
Calcium 23% Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • High in calcium
  •   Bad points
  • Contains alcohol
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