New York Style Cheesecake Recipe
Jamie R
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon sugar substitute
2 package (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons sugar substitute
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Diabetic Sauce
Mix vanilla wafer crumbs, margarine, and 1 teaspoon sugar substitute
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 350� oven until crust is lightly browned,
about 8 minutes. Cool on wire rack. Beat cream cheese and 5 1/2
teaspoons sugar substitute 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 the roasting pan. Bake in preheated 300� 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 and Strawberry Diabetic Sauce.
Makes 16 servings.
Serving size: One slice
Yield: 16
Exchanges: 1 Milk, 2 1/2 fat
Nutrition: 187 Calories, 7 g Protein, 13 g Carbo, 12 g Fat