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Baked Cheese Cake
Source: Enlitened Kosher Cooking by Nechama Cohen

This tasty cheese cake is made with cream cheese, eggs, protein mix, and sour cream and is topped with a blend of vanilla and sour cream.

Prep Time: 1 hours
Cook Time: 55 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 177.9
Total Carbs 9.1 g
Dietary Fiber 2.5 g
Sugars 4.4 g
Total Fat 12.9 g
Saturated Fat 7.2 g
Unsaturated Fat 1.3 g
Potassium 51.7 mg
Protein 10.9 g
Sodium 78.1 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Meat , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 400 degrees. Line the bottom of a 9 inch spring form pan with baking paper. Spray just a bit with nonstick cooking spray.
  2. Separate the eggs.
  3. Beat egg whites(6 whites) with salt, half of the sugar substitute and half of the lemon juice, until stiff.
  4. Beat the egg yolks(4 yolks) with the remaining sugar substitute until thick.
  5. With the mixer on a low - medium setting, beat in the vanilla, cheese, lemon juice and rind, and protein powder until incorporated. Gently fold into the beaten egg whites.
  6. Bake for 10 minutes then turn the oven down to 300 degrees and bake for another 40 minutes.
  7. When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.
  8. Remove and continue to cool on a wire rack.
  9. Combine sour cream, 2 tablespoons Splenda, and vanilla extract. Spread on top of the cheesecake and bake for 5 minutes at 450 degrees.

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