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Diabetic New York Cheesecake




Source of Recipe


Internet


List of Ingredients




1 1/4 c. vanilla wafer crumbs
4 T. margarine, melted
1 tsp. Equal for recipes or 3 packets
2 pkgs. (8 oz.) reduced fat cream cheese, softened
1 pkg. (8 oz.) fat-free cream cheese, softened
5 1/2 tsp. Equal for recipes or 18 packets
2 eggs
2 egg whites
2 T. cornstarch
1 c. reduced fat sour cream
1 tsp. vanilla
1 pint strawberries, sliced (optional), or raspberries and blueberries


Recipe



Mix vanilla wafer crumbs, margarine and 1 teaspoon Equal for recipes 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 a preheated 350° oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 5 1/2 teaspoons Equal for recipes 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 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 fresh fruit or strawberry sauce if desired. Strawberry sauce: Process strawberries in food processor or blender until smooth. Stir in lemon juice and Equal, refrigerate until serving time.