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Light Cheesecake

"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."

12 ServingsPrep: 15 min. + chilling Bake: 70 min. + cooling

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

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 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.
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.

2 of 2

Light Cheesecake (continued)

Directions (continued)

Garnish with strawberries. Refrigerate leftovers. Yield: 12
servings.

Nutrition Facts: One serving equals 311 calories, 13 g fat (7 g saturated fat), 74 mg cholesterol, 310 mg sodium, 39 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 fruit.