Sweet Treat Friday- Cheesecake
June 9, 2012
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.
Ingredients
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
Directions
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!
13 Comments
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Midnite Skys
cheesecake..yummm I like the whipped topping recipe this time of year… cause it is too hot to cook… LOL but this sounds great for winter…
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Carolyn M
I love cheesecake and I cannot have regular sugars (auto immune diseases) and so this is a great recipe for me and my husband to make, thanks! And I LOVE cheesecake too and cannot live without it. He would tell you if he commented here too! lol
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My Journey With Candida
Oh my gosh….. I don't eat sugar but you are making me want to lick my computer screen.
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Shopping Tips And Tricks
Love the recipe! My husband is a huge fan of cheese cake! I will have to try this one on him!
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Kari
Okay, this recipe actually makes this look doable (and delicious!) I'm bookmarking this so I can make it. 🙂
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Andrea Kruse
Yum! Looks delicious. I also made cheesecake this week, but your put me to shame as mine was full fat. As a Mom who has to cook and modify everything my children eat (for health reasons) I understand how hard it is to have "off-limits" foods. Your husband is lucky to have you as support.
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Terri
I must have a sweet tooth. Between ice cream and cheesecake, any hopes of restraint are out the window! Looks delicious!
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Catering halls suffolk county
It tasted wonderful, I'll be sure to make another batch.