Italian Cheesecake

Italian Cheesecake

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From: Diabetic Living Magazine

The citron-laced ricotta cheese filling in this mouthwatering cheesecake is lightened up with beaten egg whites and loaded with luscious chopped maraschino cherries. Served on a basic graham cracker crust, this sweet slice of cake will be the star of your dessert table.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 3 tablespoons butter
  • 2 tablespoons granulated sugar
  • ¾ cup finely crushed graham crackers
  • 24 ounces low-fat ricotta cheese (2¾ cups)
  • 8 egg yolks
  • ½ cup granulated sugar or sugar substitute-sugar blend equivalent to ½ cup sugar (see Tip)
  • ½ cup candied citron, finely chopped
  • 1 tablespoon finely shredded orange peel
  • 1 teaspoon ground anise seeds
  • 1 teaspoon vanilla
  • ½ teaspoon ground cinnamon
  • 6 egg whites
  • ¼ teaspoon cream of tartar
  • ¼ cup granulated sugar or sugar substitute-sugar blend equivalent to ¼ cup sugar (see Tip)
  • 12 maraschino cherries, coarsely chopped
  • 1 teaspoon powdered sugar
  • Fresh rosemary sprigs (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. For crust: In a small saucepan, melt butter. Stir in the 2 tablespoons sugar. Add crushed graham crackers; mix well. Spread evenly into the bottom of a 10-inch springform pan. Press firmly onto bottom of pan. Bake for 4 to 5 minutes or until lightly browned. Cool completely on a wire rack. Wrap bottom and outside of the crust-lined pan with heavy foil. Set aside. Reduce oven temperature to 300°F.
  2. In a very large bowl, whisk together ricotta cheese, egg yolks, the ½ cup sugar, the citron orange peel, anise seeds, vanilla and cinnamon just until combined. In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed just until soft peaks form (tips curl). Gradually add the ¼ cup sugar, beating until combined (do not beat to stiff peaks). Fold the beaten egg whites into the ricotta mixture. Gently fold in maraschino cherries.
  3. Pour cheese mixture atop crust. Place springform pan in a large roasting pan. Place roasting pan on an oven rack. Pour boiling water around the springform pan to reach halfway up the side of the pan. Bake for 1½ hours.
  4. Remove springform pan from roasting pan. Carefully remove foil. Cool cheesecake in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the cheesecake from the side of the pan; cool for 30 minutes more. Remove the side of the springform pan; cool cheesecake completely on wire rack. Cover and chill for 4 to 24 hours before serving. Sprinkle top with the powdered sugar just before serving. If desired, garnish with fresh rosemary.
  • Tip: If using a sugar substitute, we recommend Equal® Sugar Lite. Follow package directions to use product amounts equivalent to ½ cup and ¼ cup sugar. Nutrition Per Serving with Substitute: same as below, except 164 cal., 18 g carbo. Exchanges: 1 other carbo. Carb choices: 1.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 164 calories; 7 g fat(4 g sat); 1 g fiber; 18 g carbohydrates; 8 g protein; 13 mcg folate; 122 mg cholesterol; 12 g sugars; 0 g added sugars; 327 IU vitamin A; 1 mg vitamin C; 126 mg calcium; 1 mg iron; 169 mg sodium; 126 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1½ other carbohydrate, 1 fat, 1 lean protein

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