Diabetic Recipes
Diabetic Chocolate Cheesecake
Yield: 8 servings
Ingredients
Crust
- 3/4 cup Graham crackers crumbs
- 1/2 teaspoon cinnamon
- 2 tablespoons granulated sugar
- 2 tablespoons canola or olive oil
Filling
- 3 large egg whites
- 1/3 cup granulated sugar
- 2 cups nonfat ricotta cheese
- 1/4 cup cocoa
- 1/3 cup yogurt cheese*
- 1 teaspoon vanilla extract
Instructions
- See note regarding preparation of the Yogurt Cheese. This must be done in
advance.
- Heat oven to 350 degrees F. Spray an 8 inch springform pan with cooking spray. Fill a 13 x 9 x 2 inch pan halfway with hot water. Place in oven on shelf below where chocolate cheesecake will be placed. This will prevent the top of cheesecake from cracking.
Crust
- In small bowl, combine all crust ingredients. Press onto bottom and part way up sides of pan. Set aside.
Filling
- In food processor or blender, combine egg whites, sugar, ricotta, cocoa, yogurt cheese and vanilla extract; process, scraping sides occasionally, for 1 minute until smooth and thick. Pour into crust.
- Bake for 30 to 35 minutes until filling is just set (center will jiggle slightly). Turn off oven and leave cake in closed oven 5 minutes longer.
- Remove from oven and cool about an hour on wire rack.
- Cover and refrigerate at least 3 hours before serving.
Notes
* Place plain, nonfat yogurt into cheesecloth or a coffee filter. Place in strainer over a small bowl or cup. Allow to drain for 2 to 24 hours, covered and refrigerated, until cheese reaches desired consistency. Discard the whey (liquid). Store in covered container in refrigerator.
Nutrition
Per serving; Calories: 176; Protein: 11 g; Sodium: 140 mg; Cholesterol: 0 mg; Fat: 4 g; Carbohydrates: 22 g
Exchanges: 1 starch; 1/2 skim milk