New York Cheesecake (Diabetic)
1 1/4 cups vanilla wafer crumbs
4 tablespoons margarine, melted
1 teaspoon Equal for Recipes or 3 packets Equal sweetener or 2 tablespoons Equal Spoonful
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener or 3/4 cup Equal Spoonful
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
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Mix vanilla wafer crumbs, margarine, 3 packets of equal sweetener in bottom of 9-inch
spring form pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on
bottom and 1/2-inch up side of pan. Bake in preheated 350oF oven until crust is
lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 18 packets equal 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 in pan.
Place cheesecake in roasting pan on oven rack; add 1-inch hot water to roasting pan. Bake
in preheated 300oF oven just until set in the center, 45 to 60 minutes. Remove
cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven
off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or
overnight.
Remove side of pan; place cheesecake on serving plate. Serve with strawberries or choice
of fruit.
Makes 16 servings
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