@plantmanager Karen here is the recipe for my Low Fat Cheesecake...give it a try you won't be disappointed
Crust:
2 cups low fat cinnamon graham crackers crushed fine
pinch salt (eliminate if using salted butter)
5 tbsp. unsalted whipped butter melted
Filling:
2 pounds low fat cream cheese (I use Philadelphia brand ) (at room temp)
1& 1/3 cup granulated sugar
pinch of salt
2 teaspoons pure vanilla plus another dab I like vanilla!
4 large eggs (at room temp)
2/3 cup low fat sour cream
2/3 cup fat free half and half
Wrap springform pan in a double layer of heavy duty aluminum foil and bring up the sides, crimp tight
Preheat oven to 350 keeping rack in lower third of oven.
Mix butter and graham crackers together and press into pan. Bake for 10 minutes then let cool and reduce oven to 325
Make filling
Mix cream cheese, sugar vanilla and salt for 4 minutes until smooth and creamy.
Add eggs one at a time until mixed well.
Add sour cream mix well
Add half and half and beat until all incorporated. Scrape sides and bottom of bowl well to make sure it's all mixed.
Pour into springform pan and place it in a large roasting pan, add hot water until it's half way up the sides of the pan.
Bake at 325 for and hour and a half.
Cool in fridge for at least 4 hours,
Run a thin knife around the edge, take off foil and release spring and the ring should slip off. Mine always has some cake that sticks but I just scrape it off and someone eats it
We eat our plain but feel free to add toppings you like. It is a bit time consuming at first go but if you make it often enough it seems easier.
