RED, WHITE, AND BLUE ALL-AMERICAN RECIPES:
New York Cheesecake w/ Watermelon and Blueberry Sauce
Now you can have your cake and eat it, too without the guilt. This almost fat-free
cheesecake tastes totally decadent, yet won’t sacrifice your waistline and is loaded with
potassium, lycopene from the watermelon, and vitamin C.
Ingredients:
Cheesecake:
cooking spray
1/3 cup graham cracker crumbs
24 ounces fat-free cream cheese, room temperature
8 ounces low-fat cream cheese, room temperature
1 cup white sugar
3/4 cup Splenda
3/4 cup fat-free half & half
1/4 cup fresh lemon juice
2 tablespoons lemon peel, fine grated
2 teaspoon vanilla extract
1 1 /2 cups liquid egg substitute (equivalent of 6 eggs)
Topping:
3 cups liquified watermelon
6 teaspoons cornstarch
6 Tablespoons lemon juice
3 Tablespoons sugar
3 Tablespoons Splenda
1 to 1 1/2 teaspoons lemon extract
2 cups diced watermelon
3 cups blueberries
Directions:
Preheat oven to 350 degrees.
1) Spray the bottom and sides of a 9" diameter springform pan. Sprinkle graham crumbs
in pan and tilt pan to spread evenly over bottom and sides, leaving extra crumbs on
bottom.
2) Beat cream cheese, sugar, and Splenda with an electric beater until creamy and wellblended. Slowly add half & half, lemon juice, lemon peel, and vanilla and continue to
beat. Add egg substitute until mixture is thoroughly blended and creamy. Pour into
crumb-lined pan.
3) Place springform pan in large roasting pan. Pour enough water into roasting pan to
come halfway up sides of springform pan (no higher or water will bubble into cheesecake
during baking). Bake cheesecake until firm, slightly golden, and top is cracked, about 1
hour 25 minutes. Remove springform pan from water and refrigerate uncovered until cold,
about 3 hours or overnight.
4) To prepare watermelon-blueberry sauce: Place liquified watermelon, cornstarch,
lemon juice, sugar, and Splenda in a blender and whip until smooth. Pour into a small
saucepan over medium-high heat and bring to gentle boil (topping should begin to
thicken). Remove from heat and place in refrigerator to cool. Just before serving, add
lemon extract, diced watermelon, and blueberries and stir to thoroughly blend.
5) To serve: Run knife around sides of cheesecake and remove springform pan sides. Top
each slice with a generous helping of the watermelon-blueberry sauce. Makes 12 servings.
Nutritional Analysis per serving: 297 Calories; 16 percent fat (5 grams); 2.4 grams
saturated fat; 22 percent protein; 62 percent carbohydrate; 20 milligrams vitamin C; 60
milligrams calcium; 290 milligrams potassium; 476 milligrams sodium; 1.4 grams fiber.