Once I get my hands moving better and we have better light ( It is around 5 am) , I will get my cheesecake recipe up. You can choose your fruit, and I have great success with this recipe. My hubby loves cheesecake, and after being diagnosed as diabetic, I knew I needed to come up with a healthier sollution. This really tastes very good too.
8:30am edition Cheesecake-my version
Ths is my version on the lite side
1 1/4 cups low fat graham crackers
3 Tablespoons Splenda
1/4 cup lightest olive oil
1 8 ounce package low fat cream cheese
1 8 ounce package no fat cream cheese
1 8 ounce package tofu cream cheese-when you can find this, no one will ever know it is in the cake, but haven't been able to find this since moving to Missouri, so use another package of low fat cream cheese
1 teaspoon vanilla extract-homemade the best
1/4 cup Splenda
1/4 cup organic white sugar
5 teaspoons cornstarch
4 eggs-organic or free range if you can get them
1 tablespoon lemon juice
1 1/4 cups blueberries, or any fresh berry in season, could also use any drained fruit that you like
For the crust In a small bowl stir together the crushed crumbs and Splenda til blended then add in enough oil to stick together, and press in bottom of spring form pan. set aside
For the filling In a large bowl or if you have a nice mixer on a stand, combine the cream cheese, sugar, splenda, and cornstarch and beat til smooth
Add the eggs one at time, mix well, but do NOT overbeat-this is important
Mix in the vanilla extract and lemon juice. Hand stir in the fruit.
Pour into prepared pan.
Bake at 350 degrees for 15 minutes. Turn down oven to 225 degrees and bake one hour and check. May need additional time. The center should no longer look wet and shiny.
Take out cake and turn off the oven. Run a knife around the edge of cake to loosen from sides of pan. Put cake back in oven for 1 hour to cool down slowly.
Chill and serve. Best the next day.
This is a good base to start with, change the extracts and fruits to your liking.