Contributed by Jenn B aka Mom2sam and Tiny at Healthy Recipes For Diabetic Friends Y-Group

  • Serving Size: One slice
  • Yield: 16


Directions Edit

  1. Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal measure in bottom of 9-inch spring-form pan.
  2. Reserve 1 tablespoon of crumb mixture.
  3. Pat remaining mixture evenly on bottom and ½-inch up side of pan.
  4. Bake in preheated 350°F oven until crust is lightly browned, about 8 minutes.
  5. Cool on wire rack.
  6. Beat cream cheese and 5½ teaspoons Equal measure in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch.
  7. Mix in sour cream and vanilla until well blended.
  8. Pour mixture into crust in pan.
  9. Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan.
  10. Bake in preheated 300°F oven just until set in the center, 45 to 60 minutes.
  11. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven.
  12. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours.
  13. Refrigerate 8 hours or overnight.
  14. Remove side of pan; place cheesecake on serving plate.
  15. Serve with strawberries and strawberry sauce.

Nutritional information Edit

  • Exchanges: 1 milk, 2½ fat
  • 187 Calories | 7 g Protein | 13 g Carbo | 12 g Fat
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