Light Cheesecake
Taste of Home
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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."
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 15 min. + chilling Bake: 70 min. + cooling
Ingredients:
- 1-1/4 cups crushed reduced-fat vanilla wafers (about 40 wafers)
- 2 tablespoons butter or stick margarine, 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
- 1 cup (8 ounces) reduced-fat sour cream
- 1 teaspoon vanilla extract
- 2 eggs
- 2 egg whites
- 1 cup sliced fresh strawberries
Directions:
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.
In a mixing bowl, beat reduced-fat and fat-free cream cheese until smooth. Combine cornstarch and remaining sugar; add to cream cheese mixture and beat well. Add sour cream and vanilla; beat just until blended. Add eggs and egg whites; beat on low speed just until combined. Pour into crust.
Place pan on a baking sheet. 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. Remove sides of pan. Garnish with strawberries. Refrigerate leftovers. Yield: 12 servings.