Ingredients:
For the Crust:
- 1 1/2 cups crushed graham crackers
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar substitute
For the Cheesecake Filling:
- 24 oz fat-free cream cheese, softened
- 2/3 cup granulated sugar substitute
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup fat-free sour cream
- 1/4 cup fat-free Greek yogurt
For the Cherry Topping:
- 2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar substitute
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (160°C). In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar substitute until well mixed. Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Bake for 10 minutes, then remove from the oven and let cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar substitute until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and Greek yogurt until fully combined and smooth.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch any potential drips and bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
- Chill the Cheesecake:
- Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- Prepare the Cherry Topping:
- In a saucepan, combine the cherries, sugar substitute, and lemon juice over medium heat. In a small bowl, mix the cornstarch and water until smooth, then add it to the cherry mixture. Cook, stirring frequently, until the cherries release their juices and the mixture thickens into a syrupy consistency. Remove from heat and let cool.
- Assemble and Serve:
- Once the cheesecake is chilled and set, carefully remove it from the springform pan and place it on a serving plate. Pour the cherry topping over the cheesecake, spreading it evenly. Slice and serve chilled.
Nutritional Information:
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 150
- Total Fat: 2g
- Saturated Fat: 1g
- Cholesterol: 50mg
- Sodium: 250mg
- Total Carbohydrates: 20g
- Dietary Fiber: 1g
- Sugars: 6g
- Protein: 10g