Diabetic New York Cheesecake crust
1 1/4 c vanilla wafer crumbs 4 T butter or margarine, melted 2 T Equal Spoonful (or 3 packets) cheesecake 3 pkgs (8 oz ea) reduced-fat cream cheese, softened 3/4 c Equal Spoonful (or 18 packets) 2 eggs 2 eggs whites 2 T cornstarch 1 c reduced-fat sour cream 1 t vanilla extract 1 pint strawberries, sliced (optional) Strawberry sauce (optional): 1 (16 oz) pkg frozen unsweetened strawberries, thawed 1 T lemon juice 1/4 c Equal Spoonful Mix vanilla wafer crumbs, butter and 2 T Equal Spoonful in bottom of 9-in springform pan. Reserve 1 T crumb mixture. Pat remaining mixture evenly on bottom and 1/2 in up side of pan. Bake in preheated 325 deg F oven til crust is lightly browned, 8 mins. Cool on wire rack. Beat cream cheese and 3/4 c Equal Spoonful in a large bowl til fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla til well blended. Pour mixture into crust in pan. " Bake in preheated 325 deg F oven just til set in center, 45-50 mins. Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hrs or overnight. " Remove side of pan; place cheesecake on serving plate. To make Strawberry Sauce, process pkg strawberries in blender til smooth. Stir in lemon juice and 1/4 c Equal . Refrigerate til serving time. To serve, remove side of pan. Cut cake into wedges. Serve with strawberries and Strawberry Sauce, if desired. 'Real tears are not those that fall from your eyes and cover your face, but that fall from your heart and cover your soul.' ~Be Blessed, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
