I cannot live without cheesecake. There I said it, I admit it, cheesecake is my weakness of all sweets in the world. It was perhaps the first dessert that I started to make on my own after tasting one at a restaurant. Ever since then, there’s been recipes saved for the cheesecake folder. Yes, Cheesecakes have their own folder here at my house , mock if you will but once you’ve tasted that rich, creamy velvet dessert you just cannot get enough of it. Which is also a major reason I don’t’ bake it very often.
My husband as you know is diabetic, one who will admit full heartily he has no control over portions for food. It’s not something that’s easy in anyway shape or form for anyone who has to control what they eat.
It just isn’t, which makes it more difficult for him. It’s also made me revamp desserts in this house. Usually any sweets of any kind happens once a week, which is indeed Sweet Treat Friday. This week I had a craving for cheesecake and the second I mentioned that one dessert you could tell I’d hit the jackpot when my husband started searching the fridge for something that wasn’t even made yet.
This lead me to my trusted fallback recipe. No it’s not “healthy” as in zero fat or no sugar. Cheesecake wouldn’t be cheesecake if it was completely healthy I think that’s the entire point!
This recipe is however a better choice and it is health(ier). It’s if you will more diabetic friendly. Instead of sour cream , it uses yogurt, less sugar and only egg whites. I enjoy this just as much as my husband but it’s made specifically for him. One slice equals about 175 calories, Food Exchange is 2 Carbohydrate, 1 fat.
1/2 cups crushed wafer cookies (can be either chocolate or vanilla) Use the reduced fat cookies as well
2 packages , 8 ounce each reduced fat cream cheese softened
2/3 cup sugar
1/2 cup fat free cholesterol free egg product (it equals 3 eggs white)
2 teaspoons vanilla
2 cups vanilla low fat yogurt
2 tablespoons all purpose flour
Heat oven to 300F
Spray a spring form round pan (9×3) with cooking spray. Sprinkle your cookie mixture over the bottom and press firm.
Beat cream cheese in a medium bowl on medium speed with an electric mixer. beat until smooth. Add sugar , egg whites and vanilla. Beat again on med until smooth- about two minutes. Add yogurt and flour. Beat on low until smooth, should only be a minute. Pour batter over your cookie crumb mixture in pan. Bake 1 hour at 300F. Turn oven off and let it cool in the oven for 30 minutes before taking out. (keep the door closed) Remove from oven and cool another 15 minutes. Cover and refrigerate for at least 3 hours.
Last but not least, try not to eat the whole thing yourself!