This elegant dessert is a real crowd pleaser! Made with a blend of fat-free cream cheese and mascarpone, this decadent cheesecake sits atop a graham cracker and hazelnut crust. For extra taste and presentation points, drizzle with melted chocolate and garnish with pomegranate seeds.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
35 mins
total:
6 hrs 10 mins
Servings:
16
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. For crust, in a medium bowl, stir together crushed graham crackers, hazelnuts and allspice. Stir in butter. Press crumb mixture onto bottom and about 1 inch up the sides of an 8-inch springform pan; set aside.

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  • In a large mixing bowl, beat cream cheese until smooth. Beat in mascarpone cheese, sugar, milk and vanilla with an electric mixer on medium speed until well combined. Add egg whites. Beat on low speed just until combined (do not overbeat).

  • Pour filling into crust-lined pan. Place on a shallow baking pan. Bake for 60 to 70 minutes or until center appears nearly set when shaken gently.

  • Cool in the pan on a wire rack for 15 minutes. Use a sharp, thin bladed knife to loosen the crust from the sides of the pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely. Cover and chill at least 4 hours before serving.

  • If desired, drizzle top of cooled cheesecake with melted chocolate and garnish with pomegranate seeds.

Tips

Tips: To toast hazelnuts, spread the nuts in a shallow baking pan. Bake in a 350 degrees F oven for 8 to 10 minutes or until toasted, watching carefully to avoid burning and stirring once or twice. Cool slightly. Transfer hazelnuts to a clean kitchen towel. Rub hazelnuts vigorously with the towel to remove the papery skins.

If using a sugar substitute, choose Splenda(R) Sugar Blend for baking. Follow package directions to use product amount equivalent to 2/3 cup sugar. Decrease baking time of cheesecake to 50 to 60 minutes. Nutrition Per Serving with Substitute: same as below, except 166 calories, 12 g carbohydrate (7 g sugars).

Nutrition Facts

178 calories; protein 5.8g 12% DV; carbohydrates 16.8g 5% DV; exchange other carbs 1; dietary fiber 0.5g 2% DV; sugars 11.2g; fat 9.6g 15% DV; saturated fat 4.7g 24% DV; cholesterol 27.4mg 9% DV; vitamin a iu 744.4IU 15% DV; vitamin c 0.1mg; folate 11.9mcg 3% DV; calcium 179.9mg 18% DV; iron 0.3mg 2% DV; magnesium 9.4mg 3% DV; potassium 117mg 3% DV; sodium 278.1mg 11% DV.