My original recipe used regular cream cheese, sour cream, butter, and graham cracker crumbs. It was 515 calories per piece (12 pieces per cheesecake) and 36 grams of fat. Low-fat cheese cake is 217 calories a piece and 16 grams of fat.
Low - fat New York Cheesecake
3 whole low fat graham cracker - crushed into crumbs
3 Tbsp splenda or sugar substitute
1 1/2 Tbsps canola oil (it sounded gross to me but it worked and was good)
3 pkg. (8 oz. each) low fat cream cheese, softened
1 1/2 cups splenda or sugar substitute
3 Tbsp flour
1 Tbsp vanilla
1 cup light sour cream
Mix crumbs, 3 Tbsp splenda and oil; press onto bottom of 9-inch greased springform
pan. Bake at 350 F for 10 minutes.
Mix cream cheese, rest of splenda, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.
Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Makes 12 servings