Cheesecake Crystal Light
Low Carbohydrate Diet
Cheesecake Crystal Light is loaded with no carb cream cheese and flavored with raspberry ice flavored Crystal Light. The crust is made with ground almonds, butter and Splenda.
Recipe created by Linda G. from Canada.
40 ounces cream cheese (5, 8-ounce packages)
5 large eggs
2 packages Crystal Light - Raspberry Ice flavor (*see note)
1/2 cup whipping cream
Nonstick Cooking Spray
3/4 cup ground almonds
2 tablespoons butter, melted
2 teaspoons Splenda
Note: For the Crystal Light - use enough dry powder that you would need to make up 12 cups of prepared drink.
Spray springform pan with nonstick cooking spray. Mix together crust ingredients and flatten into the bottom of the pan.
Soften cream cheese by cutting into chunks, putting it into a large bowl and microwaving the whole batch for five minutes at 50-percent power (might be a little less time on high powered microwaves). Beat softened cream cheese with electric mixer till all is smooth and creamy.
Beat in eggs one at a time. Add crystal light and whipping cream and beat till smooth and mixed in well. . Pour into prepared pan.
Bake at 350-degrees for 55 to 60 minutes. Remove from oven and let cool to room temperature on wire cooling rack before storing in the fridge (this helps prevent cracking).
Yield: 12 servings
Calories: 464; Fat: 45g; Carbohydrates: 5.3g