This low-fat New York Style Cheesecake can be part of a diabetic's diet.
The word cheesecake conjures up visions of a sweet and creamy dessert reserved only for those who can afford the calories, fat and carbohydrates. But, with some minor adjustments and substitutes, diabetics and those on a low-calorie diet can occasionally enjoy it too. Diabetics understand that in order to control their blood sugar levels they must exercise caution in the amount of calories they consume and the amounts of carbohydrates and fats in each meal.
Instructions
1. Preheat oven to 300 degrees and grease the sides of the spring form pan. Combine 1 1/4 cups of crushed graham cracker or gingersnap cookies with three tbsp. melted fat-free margarine. Press this mixture into the bottom of a 9" spring form pan and set aside.
2. Mix three eight-ounce packages of softened low-fat cream cheese until creamy with an electric mixer. Add one-half cup sugar or granulated sugar substitute and one-quarter cup lemon juice to the cream cheese and mix until smooth. Add three eggs and mix just until eggs are combined. Stir in one tsp. vanilla or almond extract and one-half tsp. orange extract.
3. Pour cream cheese mixture into the prepared pan. Place the pan into the oven and bake for one hour. Do not open the oven door during baking. When time is up, turn the oven off and let the cheesecake cool inside the oven for 30 minutes.
4. Remove the cake from the oven and place in the refrigerator until the cake is thoroughly chilled. This usually takes at least four hours.
5. Choose your favorite fruit to garnish this cheesecake.
When ready to serve, remove the sides of the pan and slide cheesecake onto a large plate. Garnish, if desired, with fresh fruit. This recipe yields 12 to 14 servings.
Tags: cream cheese, cheese until, cream cheese until, mixture into, spring form
