Name: Light Cheesecake
Prep time: 25 min
Cook time: 25 min
Yield: 1
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Light Cheesecake

1. 1-1/4 cups crushed reduced-fat vanilla wafers (about 40 wafers) -

2. 2 tablespoons butter, melted -

3. 1 teaspoon plus 1-1/4 cups sugar, divided -

4. 2 packages (8 ounces each) reduced-fat cream cheese -

5. 1 package (8 ounces) fat-free cream cheese -

6. 1 cup reduced-fat sour cream -

7. 2 tablespoons cornstarch -

8. 1 teaspoon vanilla extract -

9. 2 large eggs, lightly beaten -

10. 2 large egg whites, lightly beaten -

11. 1 cup sliced fresh strawberries -

How to cook deliciously - Light Cheesecake

1. Stage

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°.

2. Stage

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.

3. Stage

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.

4. Stage

Remove rim from pan. Top cheesecake with strawberries.