Fruity Nut Cheesecake
|Low fat cream cheese||2 Cup (32 tbs) (At Room Temperature)|
|Butter/Oil||1 Teaspoon (For greasing)|
|Granulated fructose/6 packets sugar substitute and 2 tablespoons granulated fructose||4 Tablespoon|
|Egg substitute/3 large eggs||3⁄4 Cup (12 tbs)|
|Fresh orange juice||1⁄2 Cup (8 tbs)|
|Ripe bananas||4 , mashed|
|Finely grated carrot||1 Cup (16 tbs) (1 Large Carrot, Almost Pureed)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Coarsely chopped walnuts||1⁄2 Cup (8 tbs)|
Preheat oven to 350Â°.
Lightly butter or oil a 9 1/2-inch nonstick springform pan.
In a large bowl, cut the cheese into small chunks.
Add fructose and beat with electric mixer until creamy.
Add the egg substitute gradually or one egg at a time while beating.
In a bowl, mix orange juice, bananas, and carrot together.
Add this slowly to the cream cheese mixture while beating.
Now add the cream and beat well.
Just before pouring into the pan, mix in the raisins and nuts.
Pour batter into prepared pan and spread it out evenly.
Place cheesecake on the middle rack of the oven and bake for 45 to 60 minutes, or until knife inserted in center comes out clean.
Let the cake cool thoroughly in the oven with the door open.
After cooling, cover tightly.
Refrigerate 4 hours or more.