New York Style Cheesecake

IMPROVE YOUR HEALTH FORUM Diabetic Recipes
1

I came across this recipe in a Splenda recipe website. It is excellent. I served it with fresh strawberries.

Serves: 16
Preparation Time: 20 Minutes
Cooking Time: 2 Hours 10 Minutes
Total Time: 2 Hours 30 Minutes

Ingredients
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener,
Granulated
1/4 cup butter, melted
Filling:
2 1/2 pounds regular cream cheese
1 2/3 cups SPLENDA® No Calorie Sweetener,
Granulated
3 tablespoons flour
5 large eggs
2 egg yolks
1 1/2 teaspoons vanilla
1/4 cup heavy cream
Directions

  1. Preheat oven to 475 degrees

  2. Make Crust: Mix crust ingredients together and press into a 10-inch springform pan.

  3. Make filling: Beat cream cheese, SPLENDA® Granulated Sweetener and flour in a medium bowl until well mixed and smooth. Add eggs and egg yolks, beat until smooth. Add vanilla. Scrape sides of bowl. Mix briefly and add heavy cream. Mix until well blended. Pour filling over crust.

  4. Bake 10 minutes at 475 degrees F. Turn oven temperature down to 200 degrees F and bake for 1 hour. Turn oven off and leave cheesecake in the oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4- 6 hours or preferably overnight before serving.

Submitted by: Maker of SPLENDA® Sweetener Products

Nutrition Info (per serving)
Calories 360 | Calories from Fat 290 | Fat 32g (sat 19g) | Cholesterol 185mg | Sodium 300mg |Carbohydrate llg | Fiber Og [ Sugar 5g | Protein 8g

Note: Exchanges per Serving: 1 Starch, 1 Lean Meat, 6 Fats

© McNeil Nutritionals, LLC 2008

3

Lovely!

I found this one, hope you like…

Diabetic Cheesecake

  • 6 Plain graham wafers - 2 1/2 x 2 1/2 inches each
  • 1 1/2 Tb Margarine, melted
  • 1 Tb Granulated gelatin
  • 1/2 c Cold water
  • 1/3 c Boiling water
  • 1/2 tsp. Grated lemon rind
  • 1/2 c Fresh lemon juice
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2 Tb Water
  • 2 c (16 oz) cream-style cottage cheese 4% fat
  • 1/2 tsp. Lemon extract
  • 4 large Strawberries

Prepare an 8" x 8" x 2" cake pan with vegetable pan-coating; set aside. Make fine crumbs, with graham crackers (1/2 cup) and mix thoroughly with melted margarine; set aside. Soak gelatin in cold water. Combine boiling water and lemon rind; add to gelatin; add lemon juice and sweetener, stirring until completely dissolved. Chill until it is the consistency of unbeaten egg whites. Put 2 tablespoons water, cottage cheese, and lemon extract into a blender or food processor and cover; turn to high speed for 10-15 seconds. Add partially set gelatin mixture; turn to high speed 15seconds or until well blended. Pour into prepared pan. Sprinkle graham cracker crumbs evenly over top. Wash, hull, and dry strawberries. Slice in halves lengthwise. Arrange on top of cake so that, when cut into eight servings (4 by 2 inches), each will have a strawberry garnish in center. Chill several hours, until set.