For not-so-strict dieters, substitute maltitol syrup with honey or any sugar-free syrup. Bake the cheesecakes using a water bath—place the pan with cheesecake mixture in a larger, shallow pan of boiling water.
Makes 5 pieces
Prep and Cooking Time 60 minutes
Ingredients:
For the crust
1 cup ground sugar-free cream-filled chocolate cookies
1/4 cup (1/2 stick) low-fat butter
For the cheesecake mixture
4 cups low-fat cream cheese
3 eggs, separated
4 tablespoons maltitol syrup
1 cup Splenda
3 tablespoons cornstarch
1 tablespoon vanilla extract
Procedure:
1 Remove cream filling from the cookies, then place the cookies in a food processor or blender. Process until finely ground.
2 Melt the butter. Using your hands, mix the butter with the ground cookies. Press the mixture firmly onto the bottom of a springform or removable-bottom pan. Bake for 5 minutes.
3 Preheat oven to 350°F. With an electric mixer, beat cream cheese using a flat beater. Add egg yolks. Pour in syrup. Mix till smooth.
4 Add the rest of the ingredients and beat until well blended.
5 In another bowl, beat egg whites until soft peaks and fold in cream cheese mixture.
6 Pour filling into the crust and bake the cheesecake for 30 to 40 minutes.
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