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Light Cheesecake

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

2 of 2

Light Cheesecake (continued)

Directions (continued)

  • servings.
Nutritional 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.