LOW-FAT. SUGAR FREE NY CHEESECAKE

LOW-FAT. SUGAR FREE NY CHEESECAKE image

Yield 8

Number Of Ingredients 2

CRUST: 2 cups graham cracker crumbs, 1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, 1/2c. liquid butter buds,(or unsalted butter), 2 Tbsp. reg. splenda, (or 1 Tbs. splenda for baking).
FILLING: 5 8oz. pkgs. of fat free cream cheese - softened, 1 1/2c. reg. splenda (or 3/4c. splenda for baking), 2 tsp. grated orange zest, 1 tsp. grated lemon zest, 3Tbs. all-purpose flour, 1/2tsp. vanilla extract, 5 large eggs, (or egg substitute), 2 large EGG YOLKS, 1/2c. fat-free sour cream, and 1Tbsp. orange juice.

Steps:

Preheat oven to 325 degrees. Grease bottom and sides of 9in. springform pan. Line bottom of pan with wax paper - leave overhang. To prepare crust: Mix crumbs, melted butter, and sugar in food processor until just blended. Add remaining ingredients and pulse JUST UNTIL COURSE CRUMBS FORM. Press mixture into bottom and sides of pan. You may either refrigerate while preparing filling, or bake crust for 10min. until golden brown. If crust is baked, transfer to a wire rack and let it cool. Filling: In a large bowl, beat together cream cheese and sugar at medium speed until creamy. Gradually beat in flour and vanilla. Stir in orange juice, lemon peel, and orange zest. Add egg sub. and egg yolks 1 AT A TIME, BEATING WELL AFTER EACH ADDITION. Add sour cream and beat until smooth. Pour mixture into crust. Bake for 1hr. and 45 min. Reduce oven temp. to 200 deg. and bake for 30 min. longer. Turn off oven, let cake stand in oven with door ajar for 30 min. Transfer pan to wire rack to cool slightly. While cake is still warm, gently run a knife around edge. When cool, carefully remove sides of pan. Chill for at least 2 hours. Remove from refrigerator 20 min. prior to serving.