A favourite dessert of many, cheesecake seems like a decadent food that is too rich for someone with diabetes to take part of. However there are methods to lighten up cheesecake and make it diabetic friendly as well as low calorie. You can satisfy your craving for cheesecake and something sweet without blowing your diet or raising your blood sugar with this cheesecake recipe.
- Skill level:
Things you need
- 1 1/4 cup graham cracker crumbs
- 3 Tbsp butter
- 1/4 cup no cal sugar substitute
- 3 pkgs low fat cream cheese or 3 cups fat free ricotta, or a blend
- 3/4 c. fruit based sweetener, or no calorie granulated sugar substitute
- 4 eggs
- 1 Tbsp grated lemon peel
- 5 tsp lemon juice
- 2 tsp vanilla
- Hand mixer
- 9 inch springform pan
- Small metal pan with water
Melt the butter and mix together with the graham cracker crumbs and 1/4 cup no cal sweetener. Press the mixture into the bottom and up the sides of the spring form pan in a uniform layer.
Bring the cream cheese or ricotta to room temperature. Place the cheese in a bowl and mix on low until smooth and creamy and the beaters move through it easily.
Add the eggs to the cheese one at a time, blending after each one until smooth.
Add vanilla, lemon juice and lemon peel to the mix and blend again until smooth.
Pour the cheesecake batter into the pan on top of the crumb crust.
Place the cake in an oven preheated to 177 degrees Celsius with a small pan of water to keep the cake from drying out. Bake for 45 to 50 minutes or until a knife inserted in the cake comes out clean. Run a knife around the outside of the pan when the cake is removed from the oven to prevent sticking and pulling the cake, causing cracks. Cool completely before releasing the pan. Chill the cake for 8 hours or more before serving. Add your favourite flavour of fat and sugar free fruit topping, or a serving of fresh fruit such as raspberries, if desired.
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