This cheesecake recipie comes from The Formula Diet Book
It was delicious!!!
16 oz Philadelphia brand Fat Free Cream Cheese
16 oz Philadelphia brand Light Whipped Cream Cheese
3/4 c Splenda (sugar substitiue)
2 large eggs
1 egg white
2 teaspoons vanilla
1 cup fat free sour cream
1 Tablespoon cornstarch
50 grams (2 1/2 scoops)pure whey protein powder
Preheat oven to 325 F. Lightly grease and flour a 9-inch springform pan.
In a large mixing bowl, beat together cream cheeses and Splenda until light. Add the egg and egg whites, beating throughly after each. Mix in the vanilla and sour cream. Add the cornstarch and whey protein powder and mix well.
Pour the mixture into the pan.
Place a pan with 1 inch of hot water in it on the bottom rack of the oven. Bake the cake at 325 F for 45 minutes on the cneter rack. Turn off the oven without opening the door and let eth cake cool for one hour. Let cake cool thorooughly before unmolding. It's normal for the cake to crack slightly.
To unmold carefully run a knife between the cake and pan rim and release the sides of the s pringform pan. Serve plain or decorate with sliced strawberries, kiwi, or raspberries. Cake can be stored covered with plastic wwrap in the refrigerator for up to 10 days or frozen. Makes 16 servingings.
Per slice 150 calories, carbs=15 grams, protein 11 grams, fat 5 grams.