Our family loves 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, WI
PREP: 25 MIN. • BAKE: 1 HOUR + CHILLING • MAKES: 12 SERVINGS
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 (8 ounces) 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
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. In a large bowl, beat cream cheeses and remaining 1 1/4 cups sugar until smooth. Beat in the 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. 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. Remove rim from pan. Top cheesecake with strawberries.
PER SERVING 1 slice equals 311 cal., 13 g fat (7 g sat. fat), 74 mg chol., 310 mg sodium, 39 g carb., trace fiber, 10 g pro.