princesslinda
03-08-2007, 08:28 AM
Here is a cheese cake recipe I've used before. I will sometimes add a tsp of flavoring to the cream cheese mixure along with the vanilla such as almond extract or lemon extract for a different flavor. I usually do not make the strawberry topping, as just cheesecake is enough for me. Also, for the crust, I have used pecans ground fine with a little butter and cinnamon, pressed in pan just like you would regular crust.
A little more trouble than some desserts, but good for an "occasion" such as b/day, easter, etc. Also looks pretty with some melted dark chocolate drizzled on top....I've melted a few regular dark-chocolate Dove pieces...not enough sugar to hurt anything and covers any cracks on top of cake.
Ingredients
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal®
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal®
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce
Directions
Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal® Measure in bottom of 9-inch springform pan. Reserve 1 Tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 5 1/2 teaspoons Equal® Measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.
Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300-degree F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving place. Serve with strawberries and Strawberry Sauce if desired.
A little more trouble than some desserts, but good for an "occasion" such as b/day, easter, etc. Also looks pretty with some melted dark chocolate drizzled on top....I've melted a few regular dark-chocolate Dove pieces...not enough sugar to hurt anything and covers any cracks on top of cake.
Ingredients
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal®
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal®
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce
Directions
Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal® Measure in bottom of 9-inch springform pan. Reserve 1 Tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350-degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 5 1/2 teaspoons Equal® Measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.
Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300-degree F oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving place. Serve with strawberries and Strawberry Sauce if desired.