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Green Tea Cheesecake

    Green Tea Cheesecake
  • 1 1/4 cups Splenda
  • 6 egg whites
  • 6 egg yolks
    Hint: Eggs separate easier when they're cold, but the whites whip better at room temperature.
  • 1/4 tsp cream of tartar
  • 3/8 cup half-n-half
  • 6 green tea bags
  • 1/2 stick butter
  • 1 8-oz. package + 1 tbsp cream cheese
  • 1 tbsp lemon juice
  • 1/4 cup Wise CHOice Cake-ability Baking Aid
  • 1/4 tsp salt

Preheat oven to 325°F. Lightly grease and line the bottom and sides of an 8-inch round cake pan with greaseproof baking paper or parchment paper. If using a springform pan, line the outside with foil so the batter doesn't leak out.

Scald the half-n-half in a saucepan. Do not let it boil, or it will make the tea bitter. The ideal temperature is 180 F. Pour the half-n-half in a cup, add the tea bags, and steep the tea for 2 to 3 minutes. Remove the tea bags and squeeze out as much liquid as possible.

Melt cream cheese, butter and tea mixture over a double boiler. Cool the mixture.

Combine the Cake-ability Baking Aid and salt in a small bowl.

To the cream cheese mixture, fold in the Cake-ability mixture, egg yolks, 1 tbsp lemon juice and mix until smooth. If lumps remain at this stage, they will not come out later. Beat egg whites with cream of tartar until foamy. Add in the Splenda and beat until soft peaks form.

Lighten the cheese mixture by mixing it with 1/3 of the egg white mixture.

Add the rest of the egg white mixture to the cheese mixture and gently fold. The batter should be well combined.

Bake cheesecake in a water bath (the water should be warm but not boiling) for 1 hours 10 minutes or until set and golden brown.

205 Calories; 21g Fat; 4g Protein; 3g Carbohydrate; 1.5g Dietary Fiber; 2g Net Carbs

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