Diabetic Recipes
Rich Chocolate Cheesecake
Yield: 16 servings
38% calorie reduction from traditional recipe
Ingredients
- 1 cup chocolate wafer crumbs
- 3 tablespoons Equal Spoonful*
- 3 tablespoons stick butter or margarine, melted
- 3 (8 ounce) packages reduced-fat cream cheese, softened
- 1 1/4 cups Equal Spoonful**
- 2 eggs
- 2 egg whites
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup reduced-fat sour cream
- 2 teaspoons vanilla extract
- 4 ounces (4 squares) semi-sweet chocolate, melted and slightly cooled
Instructions
- Mix chocolate crumbs, 3 tablespoons Equal and melted butter in bottom of 9 inch springform pan. Pat mixture evenly onto bottom of pan.
- Bake in preheated 325 degrees F oven for 8 minutes.
- Cool on wire rack.
- Beat cream cheese and 1 1/4 cups Equal in large bowl until fluffy.
- Beat in eggs, egg whites, cornstarch and salt.
- Beat in sour cream and vanilla extract until well blended.
- Gently fold in melted chocolate.
- Pour batter over crust.
- Bake in preheated 325 degrees F oven for 40 to 45 minutes or until center is almost set.
- Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake.
- Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
- To serve, remove sides of springform pan.
Notes
* May substitute 4 packets Equal sweetener
** May substitute 30 packets Equal sweetener
Nutrition
Per serving: 217 cal., 7 g pro., 13 g carb., 16 g fat, 62 mg chol., 246 mg sodium
Exchanges: 1 milk, 3 fat
Attribution
Recipe used with permission from Equal Sweetener.