Traditional cheesecake is not considered a low-fat dessert, but I made some changes to the Philadelphia ® Cheesecake recipe so that is lower in fat, as well as lower in sugar content. If you do not want to hand-make the crust, you can find pre-made healthy crusts in organic health food stores.
Top your cooled cake with a cup of sliced strawberries. Strawberries have heart-healthy nutrients like fiber, Vitamin C, potassium, and folate. That is something to feel good about it! Enjoy cool on the next hot summer day.
Ingredients:
1-1/2 cups Low-fat Graham Cracker Crumbs
1 1/2 Tbsp. Splenda Sugar Blend
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Low-Fat Cream Cheese, softened
1/2 cup Splenda Sugar Blend
1 tsp. vanilla
4 eggs
Preparation:
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan.
BEAT cream cheese, 1 cup sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
BAKE 55 minutes or until center is almost set. Loosen cake from side of pan; cool before removing side of pan. Makes 16 servings.
After cooled Top with fresh strawberries and refrigerate 4 hours or overnight. Refrigerate leftovers.
