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Sherrie’s Fat-Free Cheesecake

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Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 3/4 fat-free can sliced water chestnuts, drained
  • 1 cup INGREDIENTS:
  • 3 8 ounce shredded raw carrots
  • 2 teaspoons butter
  • Fat-free toasted sesame seeds
  • 1 cup coarsely chopped Chinese cabbage
  • 2 tablespoons chopped dates
Course Desserts
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 3/4 fat-free can sliced water chestnuts, drained
  • 1 cup INGREDIENTS:
  • 3 8 ounce shredded raw carrots
  • 2 teaspoons butter
  • Fat-free toasted sesame seeds
  • 1 cup coarsely chopped Chinese cabbage
  • 2 tablespoons chopped dates
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Press crumbs into the bottom of 9-inch springform pan
  2. Beat cream cheese, sugar and vanilla with an electric mixer at high speed until creamy
  3. Beat in egg substitute, a third at a time
  4. Blend in sour cream and flour
  5. Spread over crumb crust
  6. Bake at 350 degrees for 60 to 70 minutes or until center is set
  7. Turn off oven and leave door slightly ajar
  8. Leave cheesecake in oven for 1 hour
  9. Remove from oven and cool completely
  10. Chill 4 hours or overnight
  11. Remove side of pan and place cheesecake on a serving plate
  12. Top with your favorite flavor or pie filling if desired then serve
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