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Diabetic New York Style Cheesecake
posted by TKEENE 08-06-98 8:05 PM
Diabetic New York Style Cheesecake
Crust:
1 1/4 c. graham cracker crumbs
4 tb. Melted margarine
1 tsp. Equal
Filling: 2 (8 oz.) Pkgs. Reduced fat cream cheese, softened
1 (8 oz.) Pkg. Of fat free cream cheese, softened
2 eggs, plus 2 egg whites
2 tbs. Cornstarch
1 c. reduced fat sour cream
1 tsp. vanilla
3/4 c. Equal
1/4 c. lemon juice
Topping:
1 c. reduced fat sour cream
3 tsp. Equal
1 tsp. Vanilla
Combine crust ingredients and pat mixture evenly on bottom and 1/2 up sides of a 9" springform pan. Bake at 350 for 6 minutes. Cool.
Beat cream cheese with 3/4 c. Equal until fluffy. Add eggs, egg whites and cornstarch. Mix in sour cream And vanilla, and lemon juice until well blended. Pour into crust.
Place cheesecake in roasting pan on oven rack; add 1" hot water to roasting pan. Bake at 350 just until center is set about 45-60 minutes. Turn off oven and let cheesecake cool 1 hour in oven with door ajar.
Combine topping ingredients, mix well. Spread evenly over top of cheesecake. Refrigerate Cheesecake overnight before serving. Remove sides of pan.
16 servings, 187 calories each, 7 grams protein, 13 grams carbohydrates, 12 grams fat, 56 milligrams
cholesterol, 253 milligrams sodium.
Food Exchanges: 1 milk, 2 1/2 fat
