Makes 10 servings Calories 220 Prep Time 15 minutes Total Time 2 hours Made with Splenda® Original Sweetener
Ingredients
For the crust:
1 cup graham cracker crumbs
¼ cup butter, melted
3 tablespoons Splenda® Granulated Sweetener
For the filling:
1 ½ (8-ounce) packages reduced fat cream cheese, softened
1 cup part-skim ricotta cheese
½ cup Splenda® Granulated Sweetener
½ cup egg substitute
2 tablespoons butter, melted
2 tablespoons orange juice
1 tablespoon fresh lemon juice
1 ½ teaspoons vanilla extract
1 teaspoon freshly grated orange zest
Nutrition Info Per Serving
Serving Size: 1 slice (⅒ cheesecake)
Calories
220
Total Fat
16g
Saturated Fat
10g
Cholesterol
45mg
Sodium
280mg
Total Carbs
11g
Dietary Fiber
0g
Sugars
5g
Protein
9g
Instructions
To make the crust:
Spray bottom of a 9” springform pan with cooking spray.
In a bowl, combine graham cracker crumbs, butter, and Splenda Sweetener; stir until crumbs are evenly moist. Press mixture into bottom of prepared pan.
To make the filling:
Preheat oven to 350°F.
In the bowl of a food processor, combine all ingredients. Process about 3 minutes or until smooth, stopping occasionally to scrape down sides of bowl. Pour mixture into prepared crust.
Bake for 25–30 minutes or until almost set. Turn oven off; leave cheesecake in oven 30 minutes with door partially opened.
Cool in pan on a wire rack, then cover and refrigerate at least 1 hour before serving.
