NEW YORK CHEESECAKE - Diabetic
Christmas Dessert
1-1/2 cups vanilla wafer crumbs
4 tablespoons margarine, melted
1 teaspoon sweetener equal to 1 teaspoon sugar
2 (8-ounce) packages reduced-fat cream cheese, softened
1 (8-ounce) package fat-free cream cheese, softened
5-1/2 teaspoons sweetener to equal 5-1/2 teaspoons sugar
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce (recipe follows)
Mix vanilla wafer crumbs, margarine and 1 teaspoon sweetener in the bottom of a
9-inch spring-form pan. Reserve 1 tablespoon of the crumb mixture. Pat the
remaining mixture evenly on the bottom and 1/2 inch up the side of the pan.
Bake in a preheated 350° F oven until crust is lightly browned, about 8
minutes. Cool on a wire rack.
Beat cream cheeses and 5 ½ teaspoons sweetener in a large bowl until fluffy.
Beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until
well blended. Pour mixture into crust.
Place cheesecake in a roasting pan on oven rack, add 1 inch hot water to the
roasting pan. Bake in a preheated 300° F oven just until set in the center, 45
to 60 minutes. Remove cheesecake from the roasting pan, sprinkle with reserved
crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in the
oven with the door ajar. Refrigerate 8 hours or overnight.
Remove side of pan, place cheesecake on a serving plate. Serve with
strawberries and strawberry sauce. Serves 16
STRAWBERRY SAUCE FOR CHEESECAKES
1 (16-ounce) package frozen unsweetened strawberries, thawed
1 tablespoon lemon juice
1- 3/4 teaspoons sweetener to equal 1- 3/4 teaspoon
Process strawberries in a food processor or blender until smooth. Stir in lemon
juice and sweetener. Refrigerate until serving time. Yield 2 cups.
Jenn B aka Mom2Sam and Tiny
http://groups.yahoo.com/group/1recipes_galore2007-Dessert
http://groups.yahoo.com/group/1Recipes_Galore2007-Diabetic
Check them out
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