Light Cheesecake

Name: Light Cheesecake
Prep time: 25 min
Cook time: 60 min
Total time: 1 h 25 min
Yield: 12 servings.
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 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

Our family adores 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

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 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.