Metabolic Medical Center

“CHEESECAKE” is the one word that strikes fear into the hearts of dieters everywhere. More people say that this is the one desert that they cannot resist. With it’s rich creamy taste and smooth texture it is by far the “comfort food” of choice.

(This is easy to half and serve 8)

Now you can have your cake and eat it too!! 

Ingredients:

Batter:
    4 lbs. low-fat or fat-free cream cheese (Healthy Choice if fat-free)
    4 eggs or equivalent amount of egg substitute
    1 ¼ cups Splenda® or other sugar substitute
    1 tsp. Vanilla extract (Almond extract also good)
Crust:
    ¾ cup crushed low-fat graham crackers
    ¼ cup Promise® Lite
    1 tbsp. Splenda® or other sugar substitute
Topping:
    1-cup low fat or fat-free sour cream
    ¼ cup Splenda® or other sugar substitute
    Scant 1 tsp. Vanilla extract (Almond extract also good)

Preheat the oven to 350°

Combine the graham cracker crumbs, Splenda® or other sugar substitute and Promise® Lite in a bowl. Press into the bottom of a spring form pan. Refrigerate for 15 min.

With an electric mixer, blend cream cheese and eggs fully. Add the sugar substitute and extract. Whip the mixture until it has increased in volume by 1 ½ times.

Pour batter into pan and bake on center rack until set and golden on top. (45 – 55 min.) Test doneness by inserting a damp tooth pick into the center and removing it. It should come out clean. Remove from oven and turn the temperature up to 450°.

Mix the sour cream, vanilla, and sugar substitute thoroughly. Spoon and gently spread topping from outer edges towards the center being careful not to crack the cake. Return to the oven and bake for 5 – 8 minutes until set. Remove, cool, cover and refrigerate for at least 12 hours.