Categories: Pie- Cobbler- Cheesecake- tarts
Ingredients
- 4 (8 oz.) pkg. reduced-fat cream cheese, softened
- 3/4 cup plus 2 Tbsp. Splenda Granular
- 2 Tbsp. lemon juice
- 3 large eggs
- 2/3 cup light sour cream, divided
- Wafer Crust:
- 1 1/4 cups low-fat graham cracker crumbs
- 3 Tbsp. Splenda Granular
- 1/4 cup light margarine melted.
- 1 tsp. Splenda Granular
- 1 quart fresh strawberries, sliced
- 1 Tbsp. Splenda Granular
- 1 Tbsp. water
Directions
- Beat cream cheese at medium speed with an electric mixer until smooth; add 3/4 cup plus 2 Tbsp. Splenda and lemon juice., beating until blended. Add eggs, q at a time, beating just until blended. Add 1/3 cup sour cream, beating just until blended. Pour cheesecake batter into Wafer Crust.
- Add water to an 8-inch square pan to depth of 1 inch, and place on lower rack I oven.
- Bake cheesecake on rack in middle of oven at 350 degrees for 45 minutes. Turn off oven, and let cheesecake stand in oven 30 minutes. Cool on a wire rack Cover and chill 8 hours.
- Stir together strawberries, 1 Tbsp. Splenda, and 1Tbsp. water; spoon evenly over sour cream mixture.
-
Wafer Crust:
- Stir together graham cracker crumbs; Splenda and light margarine, melted. Press evenly into bottom of a lightly greased 9-inch springform pan.