Creamy Cheesecake with Fresh Raspberries
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Ingredients:
1
cup (96 g) graham cracker crumbs
2
tablespoons margarine, melted
3
large eggs, separated
1
large egg white
1/4
teaspoon cream of tartar
3/4
cup (15 g) + 2 tablespoons spoon-for-spoon sugar substitute such as Splenda
2 tablespoons cornstarch
4
cups (1 l) yogurt cheese made from nonfat plain yogurt*
1
1/2 teaspoons grated lemon zest
2
teaspoons pure vanilla extract
2
tablespoons sugar-free red raspberry preserves
1
cup (246 g) fresh raspberries, rinsed and drained dry
Instructions:
Preheat
oven to 325°°F (160°C, Gas Mark 3).
Combine
the graham cracker crumbs and margarine. Pat evenly over the bottom and
about 1/2 inch (1.25 cm) up the sides of a 9 1/2-inch (23.75 cm) springform
pan. Bake in oven for 15 minutes.
Meanwhile,
using an electric mixer on high speed, beat the 4 egg whites and cream
of tartar in a large bowl until foamy. Gradually add 6 tablespoons of the
sugar substitute, 1 tablespoon at a time, beating until egg whites form
stiff peaks.
In
another large bowl, stir the remaining sugar substitute with the cornstarch,
then add the egg yolks, yogurt cheese, lemon zest, and vanilla. Beat (using
the unwashed mixer beaters) until well blended.
Fold
beaten egg whites into cheese mixture. Spoon the mixture into the partially-baked
crust. Bake in the oven until center barely jiggles when cheesecake is
gently shaken, 50 to 60 minutes. Remove from oven and cool, then cover
and chill for up to 1 day.
Melt
preserves in a small pan over medium heat, stirring often. Cool, stirring
occasionally, until the preserves form a thick syrup, about 5 minutes.
Remove pan rim. Mound fresh raspberries on the cheesecake and drizzle with
preserve syrup. Chill.
When
ready to serve, cut the cheesecake into wedges. Sliding a pie server under
each wedge, lift out gently onto individual dessert plates.
Nutrition
Facts:
Amount
Per Serving: Calories 172
Fat
4 g, Cholesterol 56 mg,
Sodium
161 mg,
Courtesy
of:
www.diabetic-recipes.com
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