How to Make a Sugar-Free Chocolate Cheesecake

Make a Sugar-free (diabetic) Chocolate Cheesecake

Whether you're diabetic or just watching your calories, there's no reason to give up the occasional indulgent dessert. A sugar-free and low-calorie chocolate cheesecake made with sugar substitute and fruit juice will satisfy your sweet tooth without ruining your diet.

Things You'll Need

• Margarine
• 15 oz. part skim milk ricotta cheese
• 1 1/2 cup (12 oz.) light cream cheese, softened
• 1 whole egg
• 2 egg whites
• 1 cup unsweetened apple juice concentrate
• 3 tbsp. unsweetened cocoa
• 1 tbsp. cornstarch
• 1 tbsp. sucralose-based artificial sweetener
• 1 tsp. vanilla extract
• 2 tsp. unsweetened cocoa (for topping)

Instructions

1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and sides of a 9-inch spring-form pan with margarine. Wrap the outside of the pan with aluminum foil.

2. Mix 15 oz. ricotta cheese, 1 1/2 cup cream cheese, one whole egg, two egg whites, 1 cup apple juice concentrate, 3 tbsp. unsweetened cocoa, 1 tbsp. cornstarch, 1 tbsp. sucralose-based artificial sweetener, and 1 tsp. vanilla extract in a blender or food processor until smooth.

3. Use a rubber spatula to scrape the mixture into the prepared pan. Place it on a baking sheet and place in oven. Bake for 45 minutes.

4. Turn the oven off and leave the cake in the oven with the door closed for one hour. Remove and refrigerate.

5. Before you unmold and serve, let the cheesecake stand at room temperature for 10 minutes.

6. Sift 2 tsp. of unsweetened cocoa over the top.

7. Slice with a knife that has been warmed in hot water.

References

• Utah State University Extension: Diabetes Cooking School Desserts