You may also like
Categories:
Ginger Snaps lemon zest nutmeg butter cream cheese Splenda milk egg whites canola oil sour cream vanilla all-purpose
Viewed: 40 - Published at: 5 years agoIngredients
- 1 box ginger snaps (crushed in blender)
- 1/2 lemon zest
- pinch nutmeg
- 2-6 Tbs. melted Healthy Balance butter
- 4 (8 oz) packages 1/3 fat cream cheese
- 1 1/2 c. Splenda
- 3/4 c. Skim milk
- 8 egg whites
- 3 Tbsp. canola oil
- 1 c. fat-free sour cream
- 1 Tbsp. Vanilla extract
- 1/4 c. all-purpose flour
Method
- 1. Preheat oven to 350 deg. F (175 deg. C). Grease a 9 inch springform pan.
- 2. In a medium bowl, mix ginger snap crumbs with lemon zest and nutmeg. Mix in melted butter until able to form. Press onto bottom and sides of pan.
- 3. In a large bowl, mix cream cheese with Splenda until smooth (best by hand to avoid air bubbles.) Blend in milk, and then mix in eggs and oil slowly, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into crust.
- 4. Place a pan of boiling water underneath center rack in oven. Bake cake on center rack in preheated oven for 1 hour. Turn the oven off and let cool in oven with door closed for 5-6 hours. Chill in refrigerator until serving.
