T.G.I. Friday's Fat-Free Cheesecake
By Todd Wilbur
This cheesecake at T.G.I. Fridays tastes like a decadent, fat-filled dessert—creamy and delicious. It's hard to believe that there is not a single gram of fat in a serving. This clone recipe will solve the problems of other fat-free cheesecake recipes—too tough or too grainy— and produce a dessert that tastes amazing, just like the popular cheesecake you can order at one of America's most successful restaurant chains.
You'll need a 9-inch springform pan for this recipe, and be sure to let the cream cheese come to room temperature before you use it. Serve this one to your friends and watch the surprise when you tell them it's 100 percent fat-free.
Serving size–1 slices
Calories per serving–223
Fat per serving–0g
Source: Top Secret Recipes Lite by Todd Wilbur.
This recipe is available in
- 5 8-ounce pkgs. fat-free Philadelphia cream cheese
- 1 1/4 cups granulated sugar
- 2/3 cup fat-free sour cream
- 2 1/2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 cup egg substitute
- 1 tablespoon ground pecans
- 3 tablespoons graham cracker crumbs
- 1/2 teaspoons granulated sugar
- Nonstick cooking spray
- 8 ounces frozen strawberries
- 1/3 cup granulated sugar
- 2 tablespoons water
- Do This
1. Bring the cream cheese to room temperature. Preheat the oven to 325 degrees F.
2. Using an electric mixer, whip the cream cheese in a large bowl until smooth. Add the sugar, sour cream, flour, and vanilla and beat until well incorporated.
3. Add the egg substitute and mix only until combined. Don't over mix once the egg substitute is added.
4. To make the crust, measure the pecans after grinding them up in a food processor or blender, then return them to the processor. Add the graham cracker crumbs and 1 1/2 teaspoons of sugar to the pecans and pulse for about 15 seconds to form a fine meal. Spray the inside of a 9-inch springform pan with a light coating of cooking spray. Wipe off any excess spray around the top rim of the pan. The spay should only coat the bottom and up about two inches on the sides. Anything sprayed above that can be wiped off. Dump the crumbs into the pan and swirl the pan so that the bottom and sides are coated with the crumbs. Lightly tap out any excess.
5. Pour the cream cheese mixture into the springform pan, being careful not to disturb the crumbs when pouring. Gently spread the cheese mixture close to the edge, but do not touch the sides or you may disturb the crumbs.
6. Bake the cheesecake for 50 to 60 minutes or until the top of the cheesecake is firm. The center may not entirely set until the cheesecake cools. Cover and cool for 2 hours at room temperature, and then refrigerate.
7. As the cheesecake cools, prepare the strawberry sauce by combining the strawberries, sugar, and water in a microwave safe bowl. Cover, and microwave on 50 percent power for 2 minutes. If the strawberries are still frozen, you may have to heat the mixture for as long as 4 to 5 minutes. Stir to dissolve the sugar, then let stand for 10 to 15 minutes. Pour the mixture into the blender or food processor and puree until smooth. Strain and chill.
8. Cut the cheesecake into 12 slices. Serve each slice with about 1 tablespoon of the strawberry sauce poured over the top.