New York Cheese Cake(Diabetic) – a delicious recipe with vanilla wafer crumbs, margarine, packets Equal, cream cheese, cream cheese, packets Equal. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix vanilla wafer crumbs, margarine and 1 tsp. Equal for Recipes or 3 packets Equal sweetener or 2 Tbsp. Equal Spoonful in bottom of 9-inch spring form pan. Reserve 1 Tbsp. crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.
2
Bake in preheated 350u00b0 oven until crust is lightly browned, about 8 minutes.
3
Cool on rack.
4
Beat cream cheese and 5 1/2 tsp. Equal for Recipes or 18 packets Equal sweetener or 3/4 c. Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300u00b0 oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. remove side of pan; place cheesecake on serving plate.
1028
kcal
Calories
72
g
Fat
29
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 1/4 c. vanilla wafer crumbs, 4 Tbsp. margarine, melted, 1 tsp. Equal for Recipes or 3 packets Equal sweetener or 2 Tbsp. Equal Spoonful, 2 pkg. (8-oz. each) reduced-fat cream cheese, softened, and more.
Yes, New York Cheese Cake(Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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