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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees 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 degrees F.

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  • In a very large bowl, whisk together ricotta cheese, egg yolks, the 1/2 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 1/4 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.

  • 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 1 1/2 hours.

  • 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.

Tips

Tip: If using a sugar substitute, we recommend Equal(R) Sugar Lite. Follow package directions to use product amounts equivalent to 1/2 cup and 1/4 cup sugar. Nutrition Per Serving with Substitute: same as below, except 164 cal., 18 g carbo. Exchanges: 1 other carbo. Carb choices: 1.

Nutrition Facts

164 calories; 6.8 g total fat; 3.6 g saturated fat; 122 mg cholesterol; 169 mg sodium. 126 mg potassium; 18.5 g carbohydrates; 0.6 g fiber; 12 g sugar; 7.9 g protein; 327 IU vitamin a iu; 1 mg vitamin c; 13 mcg folate; 126 mg calcium; 1 mg iron; 2 mg magnesium;