Light cheesecake for diabetic

I needed a sugar free birthday cake for my diabetic dad. A cake that everyone can eat without compromising waistline.

So I substituted the sugar from this light cheesecake to make it really lite(low calorie).  It is not as fluffy as its sugar version but it is a nice not-so-dense type of cheesecake. Those who are watching blood glucose  now can eat in peace and indulge in an extra slice.

Adapted from http://m.xiachufang.com/recipe/116152/

Ingredients (6" cake): 

100g cream cheese

3 egg yolks

50g milk

1 tsp vanilla essence

30g unsalted butter

15g cake flour

10g cornstarch 

3 egg whites

1/2 tsp cream of tartar

4 Tablespoons Equal sweetener

Directions

• 1
  Separate the egg yolks and egg white into clean and dry bowls.       
• 2
  Sift the cake flour and cornstarch. 
• 3
  Blend cream cheese, milk, butter and vanilla essence over 65degree Celsius water, until creamy mixture is obtained.   
• 4
  Blend in egg yolk quickly using a blender till mixture increase volume a little.
• 5
  Fold In the sifted cake flour and cornstarch.  
• 6
  Preheat the oven to 160 degree celsius. 
• 7
  Beat the egg white till foamy, add in the cream of tartar and half the amount of Equal sweetener twice continue to beat until soft peak is obtained.    
• 8
  Fold in one third of the egg white into the creamy mixture. Then fold in the rest of the egg white into the mixture gently.
• 9
  Pour into the greased mold and shake-tap to remove air bubbles. Put it in the upper rack tray and fill the lower rack tray with water. Bake for 1hr or till the test stick comes out clean.
• 10
  After 2 min of cooling, cake will shrink from the sides. Remove from mold. (No need to cool inverted) Accessorize with fruits, chilled before serving.