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  Recipe Home » Diabetic » NEW YORK CHEESECAKE
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  NEW YORK CHEESECAKE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 225
Ingredients:
1-1/4 C. vanilla wafer crumbs
4 Tbls. margarine, melted
1 tsp. Equal, or 3 packets Equal
16 oz. reduced fat cream cheese, softened
8 oz. fat free cream cheese, softened
5-1/2 tsp. Equal, or 18 packets Equal sweetener
1 tsp. vanilla
2 eggs
2 egg whites
2 Tbls. cornstarch
1 C. reduced fat sour cream
1 pint strawberries, sliced (optional)
Instructions:
Mix vanilla wafer crumbs, margarine, and 1 tsp. Equal in bottom of a 9-inch springform pan; reserve 1 Tbls. of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up sides of pan. Bake in preheated oven 350 degrees F. until crust is light brown, about 8 minutes. Cool on wire rack. Beat cream cheese and 5-1/2 tsp. of Equal, or 18 packets, in a large bowl until fluffy. Beat in eggs and 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 of hot water to the roasting pan. Bake in a preheated 300 degrees F. oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs, and return to the oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours, or overnight. Remove sides of pan; place cheesecake on serving plate. Serve with strawberries and strawberry sauce.
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