Springform Cake
Cheesecake Recipes for Diabetics (and Others, Too!)
Just because you are diabetic, doesn't mean you can't enjoy cheesecake! Following are a couple of cheesecake recipes designed for diabetics but they are tasty enough for anyone.
This is a recipe I got from an Equal ad in a magazine several years ago. It is exactly as printed there without any changes or adjustments on my part.
COOL LIME CHEESECAKE
CRUST:
1 cup low-fat graham cracker crumbs
3 tbsp stick butter, melted
3 tbsp Equal Spoonful
FILLING:
2 pkgs (8 oz each) low-fat cream cheese, softened
2/3 cup Equal Spoonful
2 egg whites
1egg
1/2 tsp grated lime peel
3 tbsp fresh lime juice
Preheat oven to 325 degrees.
To make crust: Combine graham cracker crumbs, butter, Equal; press evenly over bottom and up side of an 8-inch Springform Pan. Bake for 8 minutes.
To make filling: In a medium Mixing Bowl, beat cream cheese and Equal until fluffy. Beat in egg, egg whites, lime juice and peel until well blended. Pour mixture into prepared crust. Bake at 325 degrees 30 to 35 minutes or until center is almost set. Remove from oven and cool on a wire rack. Refrigerate at least 3 to 4 hours before serving.
The following recipe calls for Splenda. However, Equal may be substituted if you prefer. This cheesecake is not only tasty but makes quite a presentation if you want to impress your family and guests!
CHOCOLATE-DIPPED STRAWBERRY CHEESECAKE
1 3/4 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 lb fresh strawberries
2 envelopes unflavored gelatin
1/2 cup cold water
2 pkgs (8 oz each) fat-free cream cheese, cubed
1 cup fat-free cottage cheese
3/4 cup Splenda
8 oz carton frozen reduced-fat whipped topping, thawed
13 medium fresh strawberries
sugar-free chocolate dip
Preheat oven to 350 degrees. In a small bowl, combine cracker crumbs with butter. Press onto the bottom and 1-inch up sides of a 9-inch springform pan coated with non-stick cooking spray. Place on a Baking Sheet and bake for 10 minutes or until set. Cool on a wire rack.
Wash and hull strawberries. Puree in a food processor; remove and set aside. In a small saucepan, sprinkle gelatin over cold water and let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to the food processor; add cream cheese, cottage cheese and Splenda. Cover and process until smooth. Add strawberry puree, cover and process until blended. Transfer to a large bowl and fold in two cups of the whipped topping. Pour into crust. Cover and refrigerate 2 to 3 hours until set.
To garnish: Wash the 13 strawberries and pat dry with paper towels. Dry completely. Cut tops off berries. Dip each berry in chocolate dip until about half the berry is coated. Allow excess to drip off. Place on a waxed paper-lined baking sheet with the tips pointing up. Refrigerate at least 1/2 hour.
Very carefully run a knife around the sides of pan to loosen cake. Remove sides of pan. Arrange berries with the chocolate tips up around top edges of cake saving one for the center. Place a fancy mound of remaining whipped topping between berries. Place one large dollop of whipped topping in center of cake and place remaining berry there. It is pretty to leave green on the last berry and lay it on its side in the whipped topping. Refrigerate any leftovers!
About the Author
A grandmother with diabetes along with other autoimmune diseases, Linda likes to share with others what she has learned about eating good foods and keeping blood sugar under control. She is not a medical professional, just a diabetic like you. For more of her recipes and writings, visit her website at http://www.diabeticenjoyingfood.squarespace.com
can i make an angel Food Cake using springform pan or other round pan?
Actually, i don't have an angel food pan yet, so i'm wondering if i can make an angel cake using other pans...what are the difference in using these pans?
No. Angel food cake rises very high, and you need a tall pan to contain it. If you put it in a shallow pan it will overflow and you'll be cleaning crud out of your oven for days.
When you do get a proper pan it should have a bottom and center that lifts out of the sides. The sides should have legs on the top. After an angel food cake comes out of the oven, you need to cool it upside down. If the pan has these legs you can turn it upside down and rest it on the legs. If it doesn't have them, you'll need to put the pan on a bottle (through the hole in the center of the pan) and that can be tricky. If you don't cool it upside down, it will sink as it cools and you'll have a dense cake - NOT "angel food."
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