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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Our family loves cheesecake, but I wanted to serve something healthier, so I came up with this lighter version, shares Diane Roth from Adams, Wisconsin. I make it for holidays and everyday snacking. Ingredients:
1-1/4 cups crushed reduced-fat vanilla wafers (about 40 wafers) |
2 tablespoons butter, melted |
1 teaspoon plus 1-1/4 cups sugar, divided |
2 packages (8 ounces each) reduced-fat cream cheese |
1 package (8 ounces) fat-free cream cheese |
2 tablespoons cornstarch |
2 eggs, lightly beaten |
2 egg whites |
1 cup (8 ounces) reduced-fat sour cream |
1 teaspoon vanilla extract |
1 cup sliced fresh strawberries |
Directions:
1. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack.
2. In a large bowl, beat the reduced-fat and fat-free cream cheese, and cornstarch until smooth. Add eggs and egg whites; beat on low speed just until combined. Stir in the sour cream and extract. Pour into crust. Place pan on a baking sheet.
3. Bake at 325° for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with strawberries. Refrigerate leftovers. Yield: 12 servings.
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