8 servings 1 Better Balance Bite/Blue Point
Calories 140 Fat 3.6g Sat. Fat 1.2g Protein 15.4g Carbs 28.8g Fiber 0.5g Sugars 4.3g
Ingredients
· 1 (32 oz) container plain nonfat Greek yogurt, room temperature
· 4 eggs, room temperature
· 2 egg yolks, room temperature
· 1 (1 oz) pkg sugar-free vanilla or white chocolate pudding mix
· 3/4 cup sugar replacement
· 2 tbsp all-purpose flour
· 1 1/4 tsp rum extract (see notes)
· 3/4 tsp ground nutmeg
Directions
1. Preheat the oven to 350° F. Coat an 8” or 9” cake or springform pan (see notes) with cooking/baking spray, then line the bottom with a circle of parchment and the sides with strips of parchment. Half-fill a loaf pan with water; set aside.
2. With a mixer, combine the yogurt and eggs. Beat until combined, then mix in the pudding mix and incorporate well.
3. Add the remaining ingredients into yogurt mixture and beat until fully combined.
4. Pour into the prepared pan and tap a few times on the counter to release any air bubbles. Place the water-filled loaf pan on the lowest rack of the oven, then place the cheesecake-filled pan on a rack in the middle of the oven.
5. Bake until the center is mostly set, but still jiggles slightly, about 45 minutes. The internal temperature should be about 150° F. Turn off the oven, remove only the water-filled pan, and, with the oven door slightly ajar, leave the cheesecake inside to cool slowly, at least 45 minutes.
6. Remove from the oven and place on a cooling rack to cool to room temperature. Cover with plastic wrap and refrigerate 3-4 hours or (even better) overnight before serving.
7. If using a cake pan, set the pan into a larger pan of hot water for 2 minutes, then run a warmed knife around the edge to loosen any sticking, then turn it out onto a plate so that the top is now the bottom.
Notes
· The rum extract can be replaced with 2 Tbsp of rum, brandy, or any liquor you prefer.
· If you use an 8” cake or springform pan, I suggest one with 3” sides due to the fact that this will rise a bit before settling back down as it cools. A 9” cake or springform pan should be fine with 2” sides.
· This can be baked in an 8” deep-dish or 9” regular pie plate if you don’t want to try removing it from a pan, but bake it only about 30 minutes before allowing to partially cool in the open oven.
· The water bath and leaving the cheesecake to cool slowly in the oven help to prevent cracks but may not eliminate them entirely. If cracks don’t bother you, you can eliminate these two steps. And, if using a cake pan, the bottom will be the top, so it will matter less.
Comments