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
⅓ cup of graham cracker or zwieback crumbs
2 T of Whey Low®
1 ½ T of cinnamon
6 T of melted butter
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
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.