Light Cheesecake Recipe
Light Cheesecake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Our family loves cheesecake, but I wanted to serve something healthier. I came up with this lighter version that I make for both holidays and everyday. —Diane Roth, Adams, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + chilling

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
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 cup sliced fresh strawberries

Directions

Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°.
In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet.
Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Remove rim from pan. Top cheesecake with strawberries. Yield: 12 servings.
Originally published as Light Cheesecake in Taste of Home December/January 2003, p53

Nutritional Facts

1 slice: 311 calories, 13g fat (7g saturated fat), 74mg cholesterol, 310mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 10g protein.

  • 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
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten
  • 1 cup sliced fresh strawberries
  1. Preheat oven to 350°. In a small bowl, combine wafer crumbs, butter and 1 teaspoon sugar. Press onto the bottom and 1/2 in. up sides of a greased 9-in. springform pan. Bake 8 minutes. Cool on a wire rack. Reduce oven setting to 325°.
  2. In a large bowl, beat cream cheeses and remaining 1-1/4 cups sugar until smooth. Beat in sour cream, cornstarch and vanilla. Add eggs and egg whites; beat on low speed just until blended. Pour into crust. Place pan on a baking sheet.
  3. Bake 60-65 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
  4. Remove rim from pan. Top cheesecake with strawberries. Yield: 12 servings.
Originally published as Light Cheesecake in Taste of Home December/January 2003, p53

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