Isn't this a beauty? I'll be posting several recipes in upcoming weeks that include Splenda instead of sugar. Nobody is paying me to do this ... I'm just wanting to experiment with some conversions. This sweet little cheesecake is just 7 inches, so don't try to make it and put it in a big spring form pan. If you have a 9 or 11 inch pan, you can double the recipe, though. Baking time is about the same.
The ingredients are simple.
To make the crust, crush enough cookies or graham crackers to have about 1 1/2 cups of crumbs. Blend that together with 2 Tablespoons soft margarine or butter and press it into the bottom of a 7-inch spring form pan.
For the filling, use 2
8-ounce blocks of cream cheese, 2 eggs, 1 teaspoon of almond extract and 1/2 cup of Splenda. Whip it all together until it is smooth. I use my food processor. Pour it into the crust and bake it at 350 degrees. It will take about an hour and the top will puff up ... but calms down as it cools! Cool it on a wire rack ... completely cool ... before you remove it from the pan.
The blueberry topping is also made with Splenda. I cooked 2 cups of fresh berries with 1/2 cup of water and a Tablespoon of cornstarch ... and 1/4 cup of Splenda. My berries were extra sweet. If your berries are tart, it could take a half cup to make a good topping.
I'll be sharing this recipe with some of the parties listed in my sidebar, so click through to see all the other participants!