Blueberry Cheesecake
Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.
Mix cream cheese, Nature Sweet, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.
Bake at 300°F for 45 to 50 minutes, until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight.
Just before serving, spread fruit topping to within 1 inch of edges or spoon some fruit sauce over each slice of cheesecake on serving plate.
Serves 12
Per slice:
calories 163,
fat 12 gr,
carbs 8 gr,
I make some of the best no sugar cheesecake on the planet. It is very easy to put together - the secret is in the baking. Do not overbake your cheesecake - it's better to have it a bit underdone than overdone.
Vegetable oil cooking spray
1 ½ cups Murray sugar free pecan or butter cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
2⁄3 cup Nature Sweet sugar replacer
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
One cup Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen blueberries or a pint of fresh, then cooled to room temperature
Preheat oven to 300ºF. Lightly spray a deep-dish pie plate or springform pan with vegetable cooking spray and place on baking sheet.Vegetable oil cooking spray
1 ½ cups Murray sugar free pecan or butter cookies
1 tablespoon butter, melted
Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
2⁄3 cup Nature Sweet sugar replacer
1 teaspoon vanilla extract
¼ cup reduced fat sour cream
3 large eggs
One cup Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen blueberries or a pint of fresh, then cooled to room temperature
Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.
Mix cream cheese, Nature Sweet, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.
Bake at 300°F for 45 to 50 minutes, until center is just set. Cool on rack at room temperature. Refrigerate 4 hours or overnight.
Just before serving, spread fruit topping to within 1 inch of edges or spoon some fruit sauce over each slice of cheesecake on serving plate.
Serves 12
Per slice:
calories 163,
fat 12 gr,
carbs 8 gr,
protein 6gr
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