Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: defrost cheesecake slightly. dip into buttermilk; lift to drain excess liquid. roll into cornflake crumbs, pressing slightly to coat cheesecake completely. refreeze for at least 2 hours. heat peanut oil to 325 degrees. immerse cheesecke completely. deep fry for approximately 1 minute. serve with praline sauce: heat pecans in skillet. add amaretto and reduce. add brown sugar and cream. cook on medium heat and reduce to half. pour over cheesecake.

Target recipe: blend first 5 ingredients w/ electric mixer. add in sour cream and egg whites. spray 9” pie plate with nonfat cooking spray; press graham cracker crumbs into plate. pour in cheese mixture and bake at 325 for 40 minute (do not open oven door while baking!). cool to room temperature, then refrigerate for 3 hours. for glaze, stir sugar substitute and arrowroot or cornstarch together in a small saucepan then add the lemon juice, lemon zest, and water. whisk until smooth. heat in a small saucepan, stirring constantly over medium flame, until mixture is clear and thickened. spread evenly over cheesecake; set at room temperature. top with berries. slice into 8 slices. serve immediately or chill until ready to eat.