by David Fisco
16 February 2012
Word count: 411
Dessert | Baking
This flavorful cheesecake reduces calories by replacing the sugar with sucralose and eliminating the crust.

Non-stick cooking spray
3 8-ounce bars cream cheese (at room temperature)
3 large eggs (at room temperature)
1/2 cup (128 grams) natural peanut butter (well stirred)
2 teaspoons vanilla extract
1.5 cups sucralose
pinch of salt
1 10 ounce jar of sugar-free grape jam (optional, for topping)
1 tablespoon canola oil (optional, for topping)

Equipment needed

  • 8" springform pan
  • pan for water bath
  • stove
  • oven mitts
  • pan to boil water
  • convection oven
  • measuring teaspoon
  • measuring cup
  • bowl
  • stand mixer
  • spoons
  • cooling rack

Preheat your oven to 300°F with the base of a water bath in the oven. Start boiling water for the water bath.

Double-wrap the outside of an 8-inch springform pan with tin foil, making sure the result is water-proof. Generously spray the sides and bottom of the springform pan with the non-stick spray.
In the bowl of a stand mixer, combine the cream cheese, eggs, peanut butter, vanilla, sucralose and salt. Using the paddle attachment, beat the ingredients on medium speed until combined. Because sucralose tends to make ingredients clump together, you'll need to beat this longer than a cheesecake batter made with sugar. It will be very difficult to get the ingredients to combine completely into a smooth batter, but the mixture should melt and combine further in the oven producing a texture much like ordinary cheesecake. Pour the batter into the prepared springform pan. Smooth the top with the back of a spoon and tap the sides and bottom against a hard surface to remove any trapped air. Place the pan in the oven's water bath pan and carefully fill the water bath pan with boiling water.

Bake the cheesecake for about one hour, until set. Remove from oven, remove the tin foil and allow the cheesecake to cool for one hour.

After an hour, run a knife around the edge of the cake to make sure it is separated from the springform pan.

If you are using the jam spread, spoon all of the jam into a bowl and add the canola oil. Mix vigorously until combined. Spread over the top of the cheesecake and use the back of a spoon to spread it evenly to the edges. Put the cake in the refrigerator for one hour to set the jam.

After an hour, remove the sides of the springform pan and return the cheesecake to the refrigerator to cool completely.