Diabetic Recipes
New York Cheesecake
All the richness and decadence of the original, but this version of New York Cheesecake has 46% fewer calories. Serve with strawberry or raspberry sauce, if desired.
Yield: 16 servings
Ingredients
Crust
- 1 1/4 cups vanilla wafer crumbs
- 4 tablespoons butter or margarine, melted
- 2 tablespoons Equal Spoonful*
Cheesecake
- 3 (8 ounce) packages reduced-fat cream cheese, softened
- 3/4 cup Equal Spoonful*
- 2 eggs
- 2 eggs whites
- 2 tablespoons cornstarch
- 1 cup reduced-fat sour cream
- 1 teaspoon vanilla extract
- 1 pint strawberries, sliced (optional)
Strawberry Sauce (optional)
- 1 (16 ounce) package frozen unsweetened strawberries, thawed
- 1 tablespoon lemon juice
- 1/4 cup Equal Spoonful**
Instructions
Crust
- Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9 inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.
- Bake in preheated 325 degrees F oven until crust is lightly browned, about 8 minutes.
- Cool on wire rack.
Cheesecake
- Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla extract until well blended. Pour mixture into crust in pan.
- Bake in preheated 325 degrees F oven just until set in the center, 45 to 50 minutes.
- Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack.
- Refrigerate for 8 hours or overnight.
- Remove side of pan; place cheesecake on serving plate.
Strawberry Sauce
- Process packaged strawberries in food processor or blender until smooth. Stir in lemon juice and 1/4 cup Equal.
- Refrigerate until serving time.
- To serve, remove side of pan. Cut cake into wedges. Serve with strawberries and Strawberry Sauce, if desired.
- Serve with strawberries and Strawberry Sauce.
Notes
* May substitute 18 packets Equal sweetener
** May substitute 3 packets Equal sweetener
Nutrition
Per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodium
Exchanges: 1 milk, 2 fat
Attribution
Recipe and photo used with permission from: Equal Sweetener