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PHILADELPHIA Vanilla Mousse Cheesecake

Reviewed: Dec. 13, 2012
I tried making a reduced calorie version of this recipe and it came out surprisingly well. I was imagining something along the lines of the "Vanilla Bean" cheesecake from Cheesecake Factory, which is VERY sweet and very vanilla-y. This recipe is not like that - it tastes much more like "original" cheesecake with a bit of sweet vanilla added here and there. Here's what I did in case anyone wants to try a "diet" version: - Substituted all sugar with the same amount of granulated Splenda- it works great in cheesecake (vs many other baked goods) - Used 3 packages of fat free cream cheese and 1 package of "1/3 less fat" / neufchatel cream cheese, all Philadelphia brand. - Used 2 fat free and the 1 neufchatel for the base layer. The fat free cream cheese has a somewhat alarming texture when you take it out of the package (even when "softened" to room temperature), but after creaming it together with the neufchatel and mixing on high for several minutes (before adding the other ingredients) it came together quite nicely and became very creamy. - Added an extra egg yolk to the base layer. - Beat the remaining pkg. of fat free cream cheese and combined with "Cool Whip Free" for the top layer. This took less than 50 minutes to finish, so keep an eye on it. It certainly wouldn't win a competition against a "real" cheesecake, but sneak someone a slice without admitting its nature and they probably won't guess it's low-fat and -sugar. It just tastes like a pretty good cheesecake!
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