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Cheesecake, Low-Carb Lemon (D, TNT)
Source: "Unbelievable Desserts With Splenda," by Marlene Koch
Serves: 12

Crust 1:
3/4 cup graham cracker crumbs (or use petit beurre cookies)
2 tablespoons sucralose
1 tablespoon butter or margarine, melted (I used butter, as it is a dairy cake)

Crust 2: (an alternative--higher in fat and calories, but lower in carbs)
1 cup ground walnuts or other oily nut
2 tablespoons sucralose

1 cup low fat cottage cheese (1 to 1-1/2%)
1 (8-oz.) tub light cream cheese
1 (8-oz.) package non-fat cream cheese-room temperature
1 cup sucralose (I might use 1-1/4 cup next time)
2 tablespoons flour
2 tablespoons cornstarch
2 teaspoons lemon juice (about 1/2 medium lemon)
1 tablespoon lemon zest (about one medium lemon)
1 (8-oz.) carton lemon yogurt (with sugar; she specified non-fat, by mistake I used full fat)
2 large eggs
2 egg whites

Make Crust:
Preheat oven to 350°F. Spray a 9" springform pan with cooking spray.

Make fine crumbs or nut pieces, (food processors work well here) put into a bowl; add sucralose and melted butter (omit for nut crust) and mix (I used my fingers).

Spread the crumbs on the bottom of the pan and press down with your fingers or back of a spoon to cover the bottom of the pan. Bake for 5 minutes.

Make Cake and Assembly:
Wrap springform pan tightly in heavy duty foil to make it waterproof. (I used regular foil.)

Place cottage cheese in a food processor and process until absolutely smooth. Spoon into a large mixing bowl and add the 2 cream cheeses. Beat on medium speed until absolutely creamy (no lumps at all left).

Add sucralose, flour, and cornstarch and mix on low until smooth. Blend in lemon juice, lemon zest, and yogurt. Add eggs one at a time and them egg whites. beating briefly with each addition. Do not overbeat at this point.

Pour into prepared pan and smooth top. Place foil wrapped pan into a large baking dish and pour boiling water in the baking pan until it reaches about half way up the springform pan.

Bake 60 to 65 minutes until sides of the cake appear firm and the inside is slightly jiggly. Turn off the heat and let the cake cool in the oven with the door partly open for 30 minutes. Remove from oven and continue to cool cake on a rack. Let it sit in the refrigerator for at least 6 hours.

Poster's Notes:
Boy, do I have a recipe for the sugarly and calorically challenged out there. I didn't want to submit it until I had actually tried it, as low everything recipes often taste pretty low too. This one is a keeper and not wildly difficult to make. I got it from a new cookbook I bought "Unbelievable Desserts With Splenda," written by Marlene Koch.

I would follow this recipe pretty exactly, as the author has worked out just what combination results in the lowest fat and sugar, while maximizing taste. It came out creamy, rich tasting and my cheesecake maven of a husband loved it.

Posted by Wendy Baker

Nutritional Info Per Serving: (crumb crust version only) Calories 160; Carbohydrates 15 g, Protein 19 g; Fat 6 g (3.5 saturated) Sodium 340 mg
Diabetic exchanges 1 carbohydrate, 1-1/2 lean meat