Best Splenda Cheesecake Recipes

" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB

Steps:

• Grahm cracker Crumb Crust:.
• Mix together: crumbs, Splenda, spices, and Almonds.
• Stir in butter, mix well.
• Press into bottom and slightly up sides of 10 inch spring form pan.
• Set aside.
• Filling: (whipped cream portion).
• First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
• Set aside.
• Filling:.
• Preheat oven to 350°F.
• In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
• Take half of whipped cream mixture and fold into filling.
• Set aside other half of whipped cream mixture.
• Pour filling into prepared pan.
• Bake at 350°F for 35 - 40 minute.
• Remove from oven and let cool for 5- 10 minute.
• Reset oven to 475°F.
• While cheesecake is cooling prepare topping.
• Topping:.
• Mix together topping ingredients and pour over cake.
• (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
• Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
• Cool, and chill cake for at least 4 hours before serving.
• Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
• Enjoy!

SPLENDA NEW YORK CHEESECAKE

Steps:

• Preheat oven to 475°F.
• Make crust:.
• Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
• Make Filling:.
• Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
• Add eggs and beat until smooth.
• Add vanilla.
• Scrape sides of bowl.
• Mix briefly and add heavy cream. Mix until well blended.
• Pour filling over crust.
• Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).

SPLENDA BLUEBERRY CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray and 8by8 inch square pan with nonstick cooking spray. Set aside.
• 2. Combine graham cracker crumbs, sxplenda and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan, Bake 5 minutes. Remove from oven set aside.
• 3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add splenda beating until blended,. Add eggs one at a time. beating wel after each addition. Add sour cream and vanilla, beating just until, blended. Stir in blueberries.
• 4. Pour mixture into prepared pan,. Bake at 30 to 35 minutes or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
• 5. Topping: Combine apricot preserves and water in small saucepan. Cook over medium heat, stirring constantly.until jam melts. spread over filling cut into bars.

LOW CARB LIQUID SPLENDA CHEESECAKE

Steps:

• Preheat oven to 325º (F).Prepare a 8" or 9" springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
• In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bake crust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
• In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
• Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
• Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
• Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
• Bake the cheesecake for 1 hour, reduce heat to 250º and bake for 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
• Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
• Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.

SPLENDA PUMPKIN CHEESECAKE

Steps:

• For crust: Combine crumbs and melted margarine. Press into bottom of 9.
• inch springform pan. Place in freezer while preparing filling.
• For filling: In large mixing bowl with mixer at medium speed, beat cream.
• cheese until soft and creamy. Add remaining ingredients; beat at low.
• speed until blended and smooth, about 1 minute.
• Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
• sides begin to pull away from pan and filling is set.
• Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
• on rack to room temperature. Cover; refrigerate for 2 hours or until.
• serving time.

NEW YORK STYLE CHEESECAKE- SPLENDA VERSION

Steps:

• Preheat over to 325°F.
• Wrap a 10" springform pan with aluminum foil and then spray the inside with a non stick cooking spray. (You have to cook the cake in a water bath and the aluminum foil creates an extra layer of protection between pan and water).
• Melt butter and cool.
• Add Ricotta and cream cheese to mixer and beat till smooth and creamy.
• Add Splenda to mixture, 1/4 cup at a time, till incorporated.
• Add the eggs one at a time to mixture and continue to mix on low.
• Sift Flour and cornstarch together, then add to mixture on low speed. beat for 30 seconds.
• Add Lemon Juice and Vanilla, beat 15 seconds.
• Add Butter, beat for 10 seconds.
• Add Sour Cream, beat for 15 seconds, make sure to scrape sides as needed.
• Put springform pan into larger baking pan and pour mixture into pan. It will go all the way to top, but don't worry.
• Pour hot water into outer baking pan, till it goes about 1/2 way up springform pan.
• Bake on center rack about 1-1/2 hours. The center should be slightly jiggly.
• Remove from oven, take out of bath, remove foil and cool completely on rack.
• Once cooled, Put in fridge for at least 8 hours.
• When your ready to serve, you should just be able to open side of springform pan and serve. if the sides do stick, just run a butter knife around the edges, but since I started using Splenda, I never have to do that for some reason.
• Note: when baking the cake, at times, it will rise above the top of pan and split open, don't worry, when you take it out to cool, it will fall slightly and all go back together.

SPLENDA PEANUT BUTTER CHOCOLATE CHEESECAKE CUPS

Steps:

• Preheat oven to 350 degress.
• Prepare Crust: Crush cookies into fine crumbs, Blend all crust ingredients together in a small bow. Stir until well blended,. Set aside.
• Prepare peanut butter filling: Place center ingredients in a small bowl. Mix until well blended. set aside,
• Chocolate filling: Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and splenda in small xixing bowl. Beat until soft. Slowly add milk Mix using a whisk until smooth,
• Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
• Assemble Cups: Place 24 minisize foil baking cups on a sheet pan,. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of cups., Place approximately. 1/2 teaspoon of peanut butter center
• in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
• Bake 10 to 15 minutes or until slightly frim to the touch Chill approximately 2 hours before serving. Drizzle optional melted chocolate over the tiop for a garnish,

SPLENDA CHEESECAKE RECIPE - (5/5)

Steps:

• For best results, allow the cream cheese and eggs to come to room temperature before cooking. Never run the mixer above the lowest speed or air bubbles will form and bad things will happen to your cake. To keep your springform dry during baking, wrap the outside in heavy duty foil, being careful not to pierce the foil on the clamp. Crust: Process the graham crackers and sugar in a food processor until crackers are finely ground. Add the melted butter and pulse until incorporated. Lightly coat a 10 inch springform pan with softened butter and line with parchment paper. Press the graham cracker crust into the bottom of the pan, use a flat bottomed water glass to "tamp" the crust evenly. Bake in a 350 degree oven for approximately 12 minutes, or until lightly golden brown. Remove from oven and allow to cool completely. Cake: Sift together the Splenda and cornstarch. In the bowl of an electric mixer, cream together the Splenda mixture and cream cheese. Using the paddle attachment, beat at slow speed until smooth. tip: I loosely drape a damp dish towel around the top of the bowl/stand mixer before starting the mixer for the first time. This keeps the cloud of corn starch from settling over that corner of the kitchen. Once the first incorporation is complete, this is no longer necessary. Combine the eggs, egg yolks, lemon zest and lemon extract in a separate bowl and add 1/4 of mixture at a time into the cream cheese mixture. Allow the egg to fully incorporate before adding the next and scrape down the bowl between additions. Add the heavy cream and scrape the bowl, as necessary. Add the mixture into the cooled crust and bake, in a water bath, at 300 degrees until the center is just set, 60 to 90 minutes. If the cake is overcooked, it will crack when cooled. Refrigerate the cake overnight before attempting to release the springform pan.