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Low-Calorie Two-Layer Cheesecake Recipe

From Maynard's Bakery of Topeka, KS (Ford Times Magazine, 1959)


Prep Time: 20 minutes

Cook Time: 40 minutes

Serving: 8 large portions


Ingredients:

Crust

⅓ cup of graham cracker or zwieback crumbs

2 T of Whey Low®

1 ½ T of cinnamon

6 T of melted butter


Filling

3 8-oz. packages of cream cheese

1 cup of Whey Low® Granular or Whey Low® Type D

3 eggs well beaten

½ tsp of vanilla


Preparation:

Step 1: Preheat the oven to 375 degrees F.

Step 2: Beat cream cheese thoroughly in an electric mixer.

Step 3: Add Whey Low® gradually, eggs one at a time and finally the vanilla. Continue mixing until all ingredients are thoroughly combined.

Step 4: Pour mixture into a pie shell and bake for 20 minutes at 375 degrees F. Remove from the oven and add topping.

Step 5: Topping – Whip 1 pint of sour cream, adding 3 T of Whey Low® Granular or Whey Low® Type D and ½ tsp of vanilla.

Step 6: Pour topping over baked pie and bake for 5 minutes at 500 degrees F.

Step 7: Cool and then chill in the refrigerator. Serve very cold. You may want to add fresh strawberries to the top of the cheesecake for even more flavor.