- Yield 16 servings
It's creamy, silky, everything you have come to expect from cheesecake except putting on a few pounds after indulging.
- 1 cup graham cracker crumbs (for crust)
- 2 tablespoons butter, melted (for crust)
- 1/2 tablespoon stevia (for crust)
- 1 tablespoon sugar (for crust)
- 1 teaspoon ground cinnamon (for crust)
- 1 pound low-fat cottage cheese, drained for 10 hours (for filling)
- 1 pound Greek plain nonfat yogurt (for filling)
- 1 pound fat-free cream cheese (for filling)
- 1/4 cup stevia, plus 2 tablespoons (for filling)
- 1/4 cup sugar, plus 2 tablespoons (for filling)
- 1 tablespoon vanilla extract (for filling)
- 1/4 teaspoon salt (for filling)
- 3 whole eggs (for filling)
- 1 cup sliced strawberries for topping
- Preheat the oven to 325. Position an oven rack to the middle of the oven.
- Combine the graham cracker crumbs, melted butter, 1/2 tablespoon, stevia, 1 tablespoon sugar, and cinnamon. press the crumb mixture evenly into the bottom of a 9-inch springform pan. bake the crust for 8 minutes. Remove from the oven and set on a rack to cool.
- Increase the oven temp to 500. Add the cottage cheese to a food processor and process until very smooth. Add the yogurt and cream cheese and process for another 1-2 minutes until smooth. Add in teh stevia, sugar, vanilla, and salt and process until smooth. With the processor running, add the eggs, one at a time and process until incorporated.
- Add the batter to the prepared crust. Bake the cheesecake for about 8 minutes. Lower the temp to 200 and bake until the cheesecake is set, about 1 hour.Transfer the cake to a wire rack. Run a pairing knife around the edge of the cake to loosen it. Cool completely at room temperature, about 2-3 hours. Cover with a plastic wrap and refrigerate for 3 hours overnight.
- Remove the sides of the pan and let the cheesecake come to room temperature for about 30 minutes. Decorate the top with sliced strawberries. Slice and serve.
Used with permission from the American Diabetes Association. Taken from The Daibetes Comfort Food Cookbook by Robyn Webb, MS.