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Light Cheesecake

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 Time
    Prep: 25 min. Bake: 1 hour + chilling
  • Makes
    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

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