Fw: Daily Diabetic Recipe - 12.27.01 - DiabeticGourmet.com

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> CHEESECAKE

>

> Yield: 10 (1 piece) servings

> Source: " American Diabetes Association Forbidden Foods Cookbook "

>

> Adding a little creamy ricotta cheese instead of extra sugar

> makes all the difference in the recipe. Be sure to puree the

> cottage and ricotta cheeses until they are absolutely smooth;

> they give the cake its velvety texture. Make it a least a day

> ahead of time, to allow the flavors to blend.

>

> INGREDIENTS:

>

> - 1-1/2 cups low-fat (1%) cottage cheese

> - 1/2 cup part-skim ricotta cheese

> - 8 ounces neufchatel cheese, room temperature

> - 3 eggs

> - 1/2 cup sugar

> - 1 tablespoon vanilla extract

> - 2 teaspoons fresh lemon juice

> - 1/4 teaspoon salt

> - 4 (2-1/2-inch-square reduced-fat graham crackers (1 oz.), finely

crumbed

>

> DIRECTIONS:

>

> Position the oven rack in the lower third of the oven. Preheat

> the oven to 350 degrees F. Line a 9-inch round baking pan with

> a baking parchment or wax paper round and spray with nonstick

> cooking spray.

>

> In a food processor, puree the cottage and ricotta cheeses until

> velvety smooth, at least 3 minutes.

>

> Add the neufchatel cheese, eggs, sugar, vanilla, lemon juice,

> and salt; pulse just until completely smooth, about 30 seconds.

> Pour into the prepared pan.

>

> Pull the oven rack partly out. Place a large roasting pan on the

> rack; add the filled cheesecake pan. Carefully pour 1/2 inch

> boiling water into the roasting pan. Bake until the cheesecake

> is just starting to pull away from the sides of the pan, 40-45

> minutes. Cool completely on a rack, then cover with plastic and

> refrigerate at least 24 hours and up to 2 days.

>

> To unmold the cheesecake, cover the pan with tightly stretched

> plastic wrap then place a plate on top. Invert the pan and tap

> gently to release the cake; remove the parchment. Place a cake

> plate on the cake and invert so that the cake is right-side-up.

> Press the graham cracker crumbs around the sides of the cake.

>

> Nutritional Information Per Serving:

> Calories: 140; Fat: 5 grams; Carbohydrates: 15 grams;

> Protein: 9 grams; Sodium: 292 mg; Cholesterol: 77 mg;

> Diabetic Exchanges: 1 Bread/Starch/Carbohydrate; 1 Lean Meat