Light Cheesecake

11 ingredients
5 steps

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

  1. 1
    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. 2
    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
  3. 3
    .
  4. 4
    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.
  5. 5
    Remove rim from pan. Top cheesecake with strawberries.

Products Matching These Ingredients

More Recipes to Try