Yield: 16 Servings
Measure | Ingredient |
---|---|
1¼ cup | Vanilla wafer crumbs |
4 tablespoons | Margarine; melted |
1 teaspoon | Equal \"Measure\" -or- |
3 \N | Packets Equal sweetener |
2 packs | (8-oz) reduced-fat cream cheese; softened |
1 pack | (8-oz) fat-free cream cheese; softened |
5½ teaspoon | Equal \"measure\" -or- |
18 \N | Packets Equal sweetener |
2 \N | Eggs |
2 \N | Egg whites |
2 tablespoons | Cornstarch |
1 cup | Reduced-fat sour cream |
1 teaspoon | Vanilla |
1 pint | Strawberries; sliced (optional) |
Mix vanilla wafer crumbs, margarine and 1 tsp Equal Measure in bottom of a 9-inch springform pan. Reserve 1 Tbs of crumb mixture. Pat remaining mixture evenly on bottom and ½-inch up side of pan. Bake in preheated 350ø oven until crust is lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 5-½ tsp Equal Measure in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan.
Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan. Bake in preheated 300ø oven just until set in the center, 45-60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate. Serve with strawberries.
Makes 16 servings, 39% calorie reduction from traditional recipe. Per serving: 187 calories, 7 g protein, 13 g carbohydrate, 12 g fat, 56 mg cholesterol, 253 mg sodium.
EQUAL "SUNRISE TO SUNSET"
BOOKLET OF LOW/REDUCED CALORIE
RECIPES; REFRIGERATE 8 HOURS.
Downloaded from Glen's MM Recipe Archive, .