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Cheesecake with Berries

Cheesecake with Berries
Cheesecake with Berries offers a grand finale that will bring rave reviews. It’s so rich and tasty, you’ll have a hard time believing it’s light. “This creamy cheesecake is ideal for any special occasion,” writes Julie Kocur from Abingdon, Maryland. We’re sure you’ll agree!
12 ServingsPrep: 25 min. Bake: 40 min. + chilling

Ingredients

  • 1-2/3 cups crushed reduced-fat vanilla wafers (about 50 wafers)
  • Sugar substitute equivalent to 1/4 cup sugar
  • 1/4 cup reduced-fat butter, melted
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 cup (8 ounces) reduced-fat sour cream
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 eggs, lightly beaten
  • 2 egg whites, lightly beaten
  • 1 teaspoon vanilla extract
  • 3 cups sliced fresh strawberries

Directions

  • Combine wafer crumbs, sugar substitute and butter. Press onto the
  • bottom and 1/2 in. up the sides of a greased 10-in. springform pan.
  • Place on a baking sheet. Bake at 350° for 6-8 minutes or until
  • lightly browned. Cool on a wire rack.
  • In a large bowl, beat the cream cheese, sour cream, sugar and
  • cornstarch until smooth. Beat in the eggs, whites and vanilla on low
  • speed just until combined. Pour into crust.
  • Place pan on a double thickness of heavy-duty foil (about 18 in.
  • square). Securely wrap foil around pan. Place in a large baking pan;
  • add 1 in. of hot water to larger pan.
  • Bake at 300° for 40-45 minutes or just until center is set and
© Taste of Home 2013

2 of 2

Cheesecake with Berries (continued)

Directions (continued)

  • top appears dull. Remove pan from water bath. Cool on a wire rack
  • for 10 minutes. Carefully run a knife around edge of pan to loosen;
  • cool 1 hour longer. Refrigerate overnight.
  • Remove sides of pan. Cut into slices; top with strawberries.
  • Refrigerate leftovers.
  • Yield: 12 servings.
Editor’s Note: This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes light stick butter.
Nutrition Facts: 1 slice with 1/4 cup strawberries equals 256 calories, 14 g fat (8 g saturated fat), 75 mg cholesterol, 272 mg sodium, 26 g carbohydrate, 1 g fiber, 8 g protein.
© Taste of Home 2013