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Classic New York Cheesecake (sugar-free)

Source of Recipe

Marsha


List of Ingredients

5 pkg. (8 oz. each) Cream Cheese, softened
1 cup Splenda
3 Tbsp. flour
1 Tbsp. vanilla extract
1 cup Sour Cream
4 eggs


Recipe

PREHEAT oven to 325°F if using a silver 9-inch springform pan ( or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

BEAT cream cheese, 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving.


TIPS: Add 2 Tbsp. lemon juice and 1-1/2 tsp. grated lemon peel to the cream cheese batter before pouring over crust.

*** This is the recipe I used, cut in half, to make little individual mini-cheesecakes in foil muffin tins. I also used sugar-free shortbread cookies for the base, before adding in the filling. For the topping, I used fresh slices of strawberries and blueberries arranged, and covered them in an apricot glaze, made of heated sugar free apricot preserves and a good shot of lemon juice and zest. It just really makes the flavor pop. Heat the glaze then brush over the fruit and top of the chilled cheesecakes. This seals in the fruit, keeping it fresher as well.

*** I bake these mini cheesecakes for approximately 12 to 15 minutes at 350 degrees. (They should get poufy on top, but not browned.)