Ingredients for Diabetic Maple Cheesecake
- Low Fat Cream Cheese
- No Sugar Added Maple Syrup
- Egg White
- Fat Free Evaporated Milk
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How to Make Diabetic Maple Cheesecake
- Preheat oven to 350°F (175°C). Lightly grease six ramekins or small oven-safe dishes with cooking spray.
- In a medium bowl, beat 16 ounces (450g) of reduced-fat cream cheese until smooth and creamy.
- Gradually whisk in 1/2 cup (115g) sugar-free maple syrup until fully incorporated.
- In a separate bowl, whisk together 3 large egg whites and 1/4 cup (60ml) of milk (dairy or non-dairy).
- Gently fold the wet ingredients (egg whites and milk) into the cream cheese mixture until just combined. Be careful not to overmix.
- Divide the cheesecake batter evenly among the prepared ramekins.
- Place the ramekins in a larger baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this creates a water bath for even baking).
- Bake for 40-45 minutes, or until the cheesecakes are almost set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecakes inside with the oven door slightly ajar for 1 hour to slowly cool.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Serve chilled. Drizzle with a touch of extra sugar-free maple syrup, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
16g
Fat
30g
Carbs
1g