Diabetic (Low Carb) New York Cheesecake
Ingredients for Crust:
• 10 Ground GG Bran Crispbreads. (This is your substitution for Graham Crackers)
• 1/2 C. Melted Butter
• 12 Drops Liquid Stevia
Ingredients for Cheesecake Base:
• 24 oz. Philadelphia Cream Cheese (3-8 oz. packages)
• 3 Large Eggs
• 1/2 C. Heavy Cream
• 50-55 Drops (3/4t.) Liquid Stevia
• 1 T. Vanilla
• 1-9″ Cake Pan 1 1/2″ deep with removable bottom
Mix melted butter and stevia, add to ground GG Bran Crispbreads, set aside.
Beat cream cheese, vanilla, and stevia until soft. On slowest speed, add 3 large eggs 1 at a time. Slowly mix in heavy cream. Take 1/2 C. of this mixture and mix into the crust base. Press crust into and up sides of a 1 1/2″x9″ round removable bottom cake pan. Pour in remaining cream cheese mixture. Bake at 350 degrees 10 min. Turn down heat to 300 degrees and cook another 35-40 min or until center is just barely set. Rest on counter top until cool. Cover and put into refrigerator for at least 4 hours-preferably longer. With time in the refrigerator the cheesecake becomes very dense. Cut into 12 pieces You will not be able to tell the difference between this cheesecake and any other New York cheesecake. Recipe is sugar free, extremely low carb and even has 2.5g of dietary fiber. I add 8 medium mashed up strawberries mixed with 3 drops of liquid stevia.
Number of Servings: 12
Nutritional Info Per Serving:
• Calories: 367.2
• Total Fat: 36.0 g
• Cholesterol: 156.1 mg
• Sodium: 272.3 mg
• Total Carbs: 4.7 g
• Dietary Fiber: 2.5 g
• Protein: 7.1 g
Diabetic New York Cheesecake to die for. Sugar free and only 4.7 grams of carbohydrate. No one will ever know the difference.
Submitted by Deborah K.
This entry was posted on Thursday, April 7th, 2011 at 4:56 pm and is filed under Desserts, Featured Recipes, Pies and Cakes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.