- 9 whole graham crackers, plus additional pieces for garnish
- 1/3 cup packed brown sugar
- 3 tablespoons unsalted butter, melted
- 2 packages (8 ounces each) fat-free cream cheese, softened
- 1 1/2 cups sugar substitute*
- 1 container (15 ounces) fat-free ricotta cheese
- 2 eggs
- 1/2 cup cholesterol-free egg substitute
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 2 cups reduced-fat sour cream
- Fresh strawberries (optional)
- Fresh mint leaves (optional)
Spray 9-inch springform pan or deep-dish pie pan with nonstick cooking spray.
Place graham crackers in resealable food storage bag; crush into fine crumbs with rolling pin. Mix crumbs and brown sugar in small bowl. Stir in butter until crumbs are moistened. Press crumb mixture into bottom and 1 inch up side of prepared pan. Refrigerate crust while preparing filling.
Preheat oven to 300°F. Beat cream cheese and sugar substitute in large bowl with electric mixer at medium speed until smooth. Add ricotta; beat until blended. Slowly add eggs and egg substitute; beat until well blended. Beat in cornstarch, flour, and vanilla. Beat in sour cream just until blended. Pour filling into prepared crust; place pan on baking sheet.
Bake 1 hour and 30 minutes to 1 hour and 40 minutes or until top of cheesecake is golden and just set. Cool completely in pan on wire rack. Refrigerate 8 hours or overnight. Garnish with strawberries, mint, and graham cracker pieces.
*Note: This recipe was tested using sucralose-based sugar substitute.
Yield: 18 servings.
Nutrition Facts Per Serving:
Calories: 154, Carbohydrates: 15 g, Protein: 10 g, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 47 mg, Sodium: 296 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch, 1/2 Fat, 1 Meat.
Copyright Diabetic Cooking.