Friday, July 4, 2008

Strawberry Shortbread Cheescake

1/4 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons butter, melted

3 (8 ounce) Packages Fat Free Cream Cheese
1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated
4 Eggs
1 1/2 T Lime Juice
1 Pt Strawberries
1 Pinch Salt

Preheat oven to 350 degrees F. Spray a 9-inch spring form pan with nonstick cooking spray. Set aside.
Combine Murray SF Shortbread Cookies, SPLENDA® Granulated Sweetener and melted butter in a small bowl. Crush until cookies until crumbled. Press on bottom and up sides of prepared pan.
Bake 10 minutes. Remove from oven and cool on a wire rack.

Beat fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA® Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Slice 4 strawberries and mix in filling until blended. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.

Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.

Top with Strawberry glaze and remaining strawberries.

No comments: