Makes:
16 servings, slices
Total Time:
5 hr
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1 1/4 cups + 3 Tbsp. flour, divided
- 3/4 cups butter or margarine, softened
- 1 cup + 2 Tbsp. Xylitol Sugar, divided
- 3/4 cup + 2 Tbsp. Splenda Blend Sugar, divided
- 3 egg yolks, divided
- Grated peel of 2 lemons, divided
- 5 pkg. (8-ounce each) Philadelphia Cream Cheese, softened
- 5 eggs
- 1/4 cup heavy or whipping cream
- 1 Tbsp. grated orange peel
- 1/4 tsp. salt
- 3 Tbsp. cocoa powder
- 2 ounces red food coloring
- 1 cup sour cream for garnish
make it
In small bowl, with mixer at low speed beat 1 1/4 cups flour, butter or margarine, 2 Tbsp. Xylitol sugar, 2 Tbsp. Splenda Blend sugar, 1 egg yolk and half of grated lemon peel until well mixed; refrigerate, covered, for 1 hour.
Preheat oven to 400°F. Press 1/3 of chilled dough into bottom of 10 inch springform pan; bake 8 minutes; cool. Turn oven control to 475°F.
Meanwhile, in large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in 1 cup Xylitol sugar and 3/4 cup Splenda Blend Sugar. With mixer at low speed, beat in 3 Tbsp. flour and remaining ingredients except sour cream. At high speed beat 5 minutes, occasionally scraping bowl with rubber spatula.
Press rest of dough around side of pan within 1 inch of top; do not bake. Pour cream-cheese mixture into pan; bake 12 minutes. Turn oven control to 300°F. and bake 35 minutes longer. Turn oven off, let cheesecake remain in oven 30 minutes. Remove; cool in pan on wire rack. Refrigerate.
To Serve:
Remove side of pan, with large spatula, loosen cake from pan bottom; slide onto plate. Spread top with sour cream.
Notes
This cheesecake is fabulous. It's made for diabetics, but taste like regular cheesecake. Has the look of Red Velvet.
