Diebetic Cheesecake *** 9/97

Categories:
desserts

3/4 cup graham cracker crumbs
2 packets equal sweetener
1/3 cup vegetable oil
1/2 cup sugar twin brown sugar
1 substitute; divided
1 1/2 cup ricotta cheese
1 cup plain yogurt
2 tablespoon lemon juice
1 tablespoon vanilla
1/2 teaspoon almond extract
2 egg yolks
1/4 cup +2 tb whole wheat flour
1/4 teaspoon salt
2 egg whites

Spray an 8" round baking pan with Pam. Sprinkle 3/4 of the cracker crumbs evenly on the bottom of the pan. Gently spray with more Pam. Set aside, Add Equal to the remaining crumbs. Mix well and set aside. In a large bowl, beat the vegetable oil and 1/4 cup of the Sugar Twin with an electric mixer until creamy. Add the ricotta and yogurt. Beat until smooth. Add lemon juice, vanilla, almond extract and two egg yolks. Beat thoroughly. Add the wheat flour and salt. Stir to combine. In a small bowl beat the egg yolks and remaining Sugaar Twin until soft peaks appear. Fold into the cheese mixture. Pour into the prepared baking pan. Bake at 350 for about 45 minutes or until a knife inserted comes out clean. Sprinkle remaining crumbs on top. Cool on a rack. Refrigerate for at least 10 hours.

Yield: 6 servings