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  Recipe Home » Diabetic » RICH CHOCOLATE CHEESECAKE
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  RICH CHOCOLATE CHEESECAKE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 184
Ingredients:
1-1/4 C. graham cracker crumbs
4 Tbls. margarine, melted
1 tsp. Equal Measure, or 3 packets Equal sweetener, or 2 Tbls. Equal
Spoonful
16 oz. cream cheese, fat free, softened
5-1/2 tsp. Equal Measure, or 18 packets Equal sweetener, or 3/4 C. Equal
Spoonful
2 eggs
2 egg whites
2 Tbls. cornstarch
1 C. sour cream, reduced fat
1/3 C. European or Dutch process cocoa
1 tsp. vanilla
fresh mint sprigs, raspberries, nonfat whipped topping and orange peel (all optional)
Instructions:
Mix graham cracker crumbs, margarine, and 1 tsp. Equal Measure, or 3 packets Equal sweetener, or 2 Tbls. Equal Spoonful in bottom of a 9-inch spring form pan. Pat mixture evenly on bottom and 1/2 inch up sides of pan. Beat cream cheese and 5-1/2 tsp. Equal Measure, or 18 packets Equal sweetener, or 3/4 C. Tbls. Equal Spoonful in large bowl until fluffy. Beat in eggs, egg whites, and cornstarch. Mix in sour cream, cocoa, and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack. Add 1 inch hot water to roasting pan. Bake cheesecake in preheated oven at 300 degrees F. just until set in center, 45 to 50 minutes. Remove cheesecake from roasting pan; return cheesecake to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours, or overnight. Remove side of pan. Place cheesecake on serving plate. Garnish, if desired.
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