Diabetic Cheesecake

I said regarding pies, who doesn’t like pie?  Well forget that… who doesn’t like cheesecake?

Who doesn’t love sampling great cheesecakes that were produced from favorite recipes? It’s obvious that it is a favorite dessert for many people…just take a look at restaurant menus. It’s pretty rare to not see some type of cheesecake featured. There is even a Cheesecake Factory restaurant!  Because of this, I decided to gather as many great cheesecake recipes as I could in order to share them with others. Why look further when everything you need to know to bake that next fabulous dessert is right here.

A lot of these cheesecake recipes (and all the other recipes on this site) are found in many cookbooks or online. My goal was to gather as many recipes to make it easier for you to find that one perfect cheesecake.

Here is one of my favorites:  Lime Cheesecake

CRUST:

  • 1 cup low-fat graham cracker crumbs
  • 3 tbsp stick butter, melted
  • 3 tbsp Equal Spoonful

FILLING:

  • 2 pkgs (8 oz each) low-fat cream cheese, softened
  • 2/3 cup Equal Spoonful
  • 2 egg whites
  • 1egg
  • 1/2 tsp grated lime peel
  • 3 tbsp fresh lime juice

Preparations:

Preheat oven to 325 degrees.

To make crust:  Combine graham cracker crumbs, butter, Equal; press evenly over bottom and up side of an 8-inch springform pan.  Bake for 8 minutes.

To make filling:  In a medium mixing bowl, beat cream cheese and Equal until fluffy.  Beat in egg, egg whites, lime juice and peel until well blended.  Pour mixture into prepared crust.  Bake at 325 degrees 30 to 35 minutes or until center is almost set.  Remove from oven and cool on a wire rack.  Refrigerate at least 3 to 4 hours before serving.

The following recipe calls for Splenda.  However, Equal may be substituted if you prefer.  This cheesecake is not only tasty but makes quite a presentation if you want to impress your family and guests!

Be sure to check out other diabetic dessert recipe posted on Cooking For Diabetics.

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