- Mix ingredients in the order shown above. Splenda behaves very differently than sugar and you must not blend it into the cream cheese before you loosen the mixture by adding the ricotta and egg yolks. An experienced cook might think that the plain yogurt will add too much moisture to the cheesecake, but since Splenda adds no moisture (like sugar does), the yogurt is required to keep the cheesecake soft and smooth.
- Use a wooden spoon instead of an electric mixer. If you incorporate too much air into the cheesecake filling, it will fall in the center as it cools.
- Run a knife around the edge of the pan after baking to separate the cheesecake from the pan. This will prevent huge cracks from forming in the top of the cheesecake as it contracts and cools.
Ginger-Lime Pina Colada Topping:
1 20-ounce can crushed pineapple in unsweetened juice
1 cup coconut milk
Zest of 1 lime
Juice of 1 lime
1 thumb-sized piece of fresh ginger root
1/2 cup Splenda
1/3 cup cornstarch
Combine Splenda, cornstarch, coconut milk and pineapple (with juice) in a small saucepan. Cook over medium-high heat until thickened. Peel ginger and grate with a microplane grater. Add ginger, lime zest and lime juice to the pineapple sauce.
- The sauce may seem to be too thick at first, but when you add the fresh lime juice and grated ginger, it will thin down nicely.
- Try adding freshly grated coconut to the sauce.
My niece teaches at a high school in rural Idaho. She asked the cooking teacher to having her class make all the cheesecakes, evaluate the nutritional content, and rate them on taste. Here are the nutrition facts for my cheesecake:
Serving size 180 g
Calories 376 (regular cheesecake 578)
Calories from fat 144 (regular cheesecake 356)
Total Fat 15.9 g (regular cheesecake 39.6)
Saturated Fat 9.7 g (regular cheesecake 18)
Cholesterol 69 mg (regular cheesecake 99)
Sodium 296 mg (regular cheesecake 372)
Protein 8.8 g (regular cheesecake 9)