Lemon Cheesecake - Diabetic-Friendly |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This recipe is from the cookbook All-New Complete Step-by-Step Diabetic Cookbook Ingredients:
1 1/2 cups graham cracker crumbs |
1/4 cup reduced-calorie margarine, melted |
2 cups 1% fat cottage cheese |
3/4 cup egg substitute |
1/2 cup fresh lemon juice |
1/4 cup all-purpose flour |
1/4 cup sugar |
5 (1 g) packets artificial sweetener (calorie-free sweetener such as equal, etc.) |
lemon slice (optional) |
Directions:
1. Combine cracker crumbs and margarine; stir well.
2. Press into bottom of a 9 inch springform pan. Freeze 30 minutes.
3. Preheat oven to 300*.
4. Place cottage cheese in a food processor or blender; process 1 minute or until very smooth, stopping once to scrape down sides.
5. Add egg substitute and next 5 ingredients; process until smooth.
6. Pour mixture into prepared crust. Bake at 300* for 50 minutes or until almost set (center will be soft but will become firm when chilled).
7. Remove from oven; cool on wire rack.
8. Cover and chill at least 8 hours.
9. To serve, cut into wedges. Garnish with lemon slices.
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