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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
  • 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.
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.