Sugar-Free Cheesecake

(Originally posted by Brandi)

Here is the cake that all of the Beach Babes in our family have for birthdays…

Cheesecake Crust

I can’t find where I first saw this recipe.  I wish I could give credit!  If anyone knows, please tell me and I will edit this post to reflect that.

Oven 400 deg.

1 C whole wheat flour
1/4 C Splenda
1 tsp. grated lemon peel
1 egg yolk
1/4 tsp. vanilla
1/2 C butter substitute (I use real butter but plan to try Smart Balance Organic in the future.)

Combine flour, Splenda and lemon peel.  Add egg yolk and vanilla.  Cut in butter.  Work with hands until smooth.  Pat dough over bottom and 1″ up sides of a greased 9″ spring form pan.  Bake 6-8 minutes or until golden.

Cheesecake

(adapted from recipe “Cheesecake Supreme” in Better Homes and Gardens New Cookbook)

Reduce oven temp. to 375 deg.

3 8 oz. pkg. cream cheese (can use regular or light…I have not tried fat-free), softened
1 C Splenda (I have reduced this by nearly half before)
2 T whole wheat flour
1 tsp. vanilla
1/4 C milk
3 eggs, slightly beaten
1/2 tsp. finely shredded lemon peel

Beat cream cheese, Splenda, flour and vanilla with electric mixer until combined.  Beat in milk until smooth.  Stir in eggs and, if desired, lemon peel.  Pour filling into crust-lined pan.  Bake 375 deg. 40-45 minutes for 8 in. and 30-35 min. (maybe even less)  for 9 in. pan or until a 2 1/2 in. area around the edge appears set when gently shaken.

Topping

(really scientific)

Thaw a bag of frozen fruit.  Cut fruit into smaller pieces if desired.  Add Splenda to taste.  Serve on the side.

Enjoy!