Any good recipes fore diabetic cheese cake?!
Answers: I really want a cheesecake for my b-day BUT way to much sugar in regular, please help!
Strawberry Cheesecake with Minted Strawberries
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup melted light butter
1/4 cup SPLENDA? No Calorie Sweetener, Granulated
Filling:
16 ounces reduced-fat cream cheese, softened
2/3 cup SPLENDA? No Calorie Sweetener, Granulated
2 large eggs
1/4 cup light sour cream
1 1/2 teaspoons vanilla
1 cup chopped strawberries
Topping:
1 1/2 cups chopped strawberries
8 mint leaves
1/4 cup SPLENDA? No Calorie Sweetener, Granulated
Directions
1. For the Cheesecake: Preheat oven to 300 degrees F. Wrap the bottom and sides of a 7-inch spring form pan with aluminum foil.
2. Combine crust ingredients in small bowl. Press into pan. Set aside.
3. Beat cream cheese and SPLENDA? Granulated Sweetener in the bowl of an electric mixer. Add eggs, one at a time, and continue to beat slowly until smooth. Scrape down sides of bowl. Add sour cream and vanilla and mix well. Gently fold in strawberries.
4. Pour filling into the crust lined spring form pan and smooth the top with a spatula.
5. Place cheesecake into a large roasting pan. Pour boiling water into the roasting pan until the water reaches halfway up the sides of the spring form pan.
6. Bake for 45 to 55 minutes (cheesecake will still jiggle in center). Allow to cool for 30 minutes and then place in refrigerator to cool completely.
7. For the Topping: Mix all ingredients together. Refrigerate for 15 minutes. Stir and serve with cheesecake.
Nonstick vegetable cooking spray
1/4 cup graham cracker crumbs
16 ounces low-fat cream cheese
1 cup sugar
2/3 cup egg substitute
1 3/4 cup plain yogurt cheese, yogurt drained in
2 tablespoons vanilla
1 tablespoons grated lemon peel
1 tablespoons lemon juice
Heat oven to 350°F. Coat a 9" Springform Pan with vegetable spray and sprinkle bottom with graham cracker crumbs. Refrigerate.
In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add remaining ingredients except fruit and beat until smooth. Pour into pan.
Bake for an hour or until edges are set. (To minimize cracking, place a shallow pan half full of hot water on lower oven rack while baking.)
Remove from oven and cool on a wire rack. Remove sides of pan and refrigerate six hours or overnight. Top with fruit just before serving.
I saw a couple of them at http://www.highclassrecipes.com
worth to check it out, it's a free recipes website.