nd 1 tsp. Equal for Recipes in bottom of 9 inch
25\u00b0F.
MAKE THE CHEESECAKE:.
Beat cream cheese, 1
an-forced).
For the cheesecake filling, beat the cream cheese
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Turn off oven and let cheesecake cool in oven.
Meanwhile
et, about 50 minutes. Transfer cheesecake to a wire rack to
ven door and let the cheesecake cool for one hour.
n the pan.
Place cheesecake in pan of water while
With electric mixer, beat cream cheese and Equal until fluffy. Beat in eggs, cornstarch, sour cream and vanilla until well blended.
Pour into in a 9-inch spring-form or flat glass pan. Place cheese cake pan into a roasting pan with 1-inch of hot water. Bake at 300\u00b0 until set in center, approximately 45 to 60 minutes. Turn oven off and let cheesecake cool 3 hours in the oven with the door ajar.
Refrigerate 8 hours.
Combine margarine, graham crumbs and cinnamon and press on bottom of 9-inch spring-form pan and set aside.
Mix at medium speed the cream cheese until smooth.
At low speed, mix in slowly sour cream, sugar, egg substitute, vanilla, salt and ginger until blended.
Pour over graham crust and bake 45 to 50 minutes; center of cheesecake may be loose.
Cool in pan or on wire rack. Refrigerate at least 6 hours before serving.
he plate.
Store the cheesecake in the refrigerator.
If
br>Note that when cooling, cheesecake will develop a large crack
(CLASSIC CHEESECAKE BROWNIES)---Preheat oven to 350'
u continue to prepare the cheesecake.
Filling preparation:
few moist crumbs.
Cheesecake Filling:
In a
he center 2 inches of cheesecake are still slightly jiggly.
Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and
br>Meanwhile, to make the cheesecake, beat cream cheese, vanilla and
0 mins.
For the cheesecake, beat cream cheese and sugar
2 mins.
For the cheesecake filling, beat cream cheese, sour