- 720g cream cheese, softened
- 250g extra-fine whole milk ricotta cheese (to refine, process in a food processor for 1 minute)
- 1/2 cup sour cream
- 1 1/2 cups sugar substitute (look for the types that work for baking, not all sugar substitutes are good for baking)
- 1/3 cup double cream
- 1 tablespoon no-sugar-added vanilla extract
- 1 tablespoon fresh lemon juice
- 2 eggs
- 3 egg yolks
- 1 large packet light digestive biscuits
- 1 small stick of butter, melted
- Nutritional Analysis per serving
Calories 299 Fat 28g Saturated Fat 18g Carbohydrates 7g Fiber 0g Net Carbohydrates 7g
- Please note that I did not develop this recipe. This recipe is developed by Dr. Wafa Helmi specifically for diabetic patients based on her extensive research on different food types and their effects on diabetic patients. It is published here with her permission.
- I have dressed the cake with lemon zest, raspberries and some mint leaves. Dr Wafa told me that raspberries are perfect for diabetic patients as they are antioxidants that are super foods for the health of your liver. The raspberries and lemon flavours pair very well and make the cheesecake even more interesting and visually appealing.
Preheat your oven to 400 degrees F. Spray the springform pan with nonstick vegetable oil spray. Wrap the sides of your springform with 2 folds of aluminum foil to avoid water from leaking out of the cheesecake during baking. Set aside.
Process the biscuits in a food processor until fine. Add the melted butter and mix with the processed biscuits until the mixture is slightly damp and holds shape when squeezed. Spread the biscuit mixture at the bottom of the prepared springform and press tightly with the palm of your hand. Place in the fridge to firm up until the cheese filling is ready.
In a shallow roasting pan big enough to fit the springform pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended. Turn the mixer on medium speed, gradually and slowly pour the egg mixture into the cream cheese mixture. Beat until just blended and then turn the mixer off. Be careful not to over-whip.
Pour batter over the biscuit base in the prepared springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F.
Continue baking for 1 1/2 hours, or until the top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove the cake from the pan and refrigerate before serving. Serve chilled.
You can dress the cheesecake with lemon zest, raspberries and mint leaves as I have done. The flavours pair very well and the raspberries add texture to the bite, besides the beautiful look 🙂
Healthy Eating is key to a healthy lifestyle, and this applies to everyone, diabetic or not. Healthy eating is not about omitting food types, it is about moderation and following the general guidelines of different food types. If you must omit something, then omit the junk, and go for home-cooked-meals as much as possible.
Also always remember to do regular check ups, and follow your doctor’s orders.