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
Total TimePrep: 25 min. Bake: 1 hour + chilling
- 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
- 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.
Nutrition Facts1 slice: 311 calories, 13g fat (7g saturated fat), 74mg cholesterol, 310mg sodium, 39g carbohydrate (0 sugars, 0 fiber), 10g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally published as Light Cheesecake in Taste of Home December/January 2003