Fresh raspberries top these miniature cheesecakeswith a chocolate wafer crust.
Recipe: Individual ChocolateCrusted Cheesecakes
3/4 cup chocolate wafer crumbs
1 (8 ounce) package fat-free cream cheese, softened
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3 large eggs, separated
1 teaspoon vanilla extract
Optional Garnish: fresh raspberries
Preheat oven to 350°F (175°C).Lightly spray 3 (12-cup) miniature muffin tins with vegetablecooking spray. Sprinkle each muffin cup with 1 teaspoon chocolatewafer crumbs. Turn pans upside down, and discard excess. Setaside.
Beat cream cheese at high speed with anelectric mixer until creamy; gradually add 1/2 cup SPLENDA®Granulated Sweetener, and beat until at medium speed with anelectric mixer about 2 minutes or until light and fluffy. Addegg yolks and vanilla; beat at low speed just until blended.
Beat egg whites until stiff peaks form.Gently fold into cream cheese mixture; spoon into prepared pans.
Bake 15 minutes; spoon about 1/2 teaspoontopping on each cheesecake. Bake 5 additional minutes. Removeto wire racks to cool. Chill thoroughly before removing frompan. Garnish, if desired.
Topping directions: Combine sour cream,1 tablespoons SPLENDA® Granulated Sweetener, and vanillaextract.
Place egg whites in a large mixing bowl;let stand at room temperature for 30 minutes. Add cream of tartarand vanilla extract. Beat at high speed with an electric mixeruntil soft peaks form. Gradually add 1/4 cup SPLENDA® SugarBlend for Baking and light corn syrup.
Sift flour and cornstarch 2 times intoanother large mixing bowl. Add 3/4 cup SPLENDA® Sugar Blendfor Baking to flour mixture, stirring until blended.
Sprinkle 1/4 of the flour mixture overthe egg whites. Fold gently. Repeat procedure three times withthe remaining flour mixture.
Pour batter into an ungreased 10-inchtube pan, spreading batter evenly in pan. Cut through batterwith a knife to remove air bubbles.
Bake on lowest rack in oven for 40 to45 minutes, or until cake springs back when lightly touched.
Invert tube pan; cool cake in the panfor 30 to 40 minutes.
Loosen cake from sides of pan using anarrow metal spatula; remove cake from pan.
1/2 cup fat-free sour cream
1 tablespoon SPLENDA® No Calorie Sweetener, Granulated
1/2 teaspoon vanilla extract
Makes 36 servings.
Nutritional Facts Per Serving (1/36 ofrecipe): Calories: Calories: 45; Calories from Fat: 20; TotalFat: 2g; Saturated Fat: 1g; Cholesterol: 20mg; Sodium: 75mg;Total Carbs: 4g; Dietary Fiber: 0g; Sugars: 1g; Protein: 3g
Exchanges Per Serving: 1/2 Fat.
Recipe and photograph courtesy of Splenda,Inc. Splenda® is a no-calorie sweetener made from sugar thatis suitable for diabetics. For more information regarding thisproduct, please call 1-800-777-5363 or visit their website atwww.splenda.com.
If the Individual ChocolateCrusted Cheesecakes recipe was useful and interesting, you can share it with your friends or leave a comment.
More from my cooking blog