Diabetic New York Style Cheesecake Recipe

Ingredients
1 1/4 cups vanilla wafer crumbs
4 Tablespoons margarine, melted
1 teaspoon Equal® Measure or 3 packets Equal®
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal® Measure or 18 packets Equal®
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce

Directions

Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal® Measure
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-degree F oven until crust is lightly
browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 5 1/2 teaspoons Equal® Measure 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-degree F 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 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

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