Ingredients Jump to Instructions ↓

  1. 1 1/4 cups vanilla wafer crumbs

  2. 4 tablespoons margarine -- melted

  3. 1 teaspoon equal or 3 packets equal

  4. 16 ounces reduced-fat cream cheese -- softened

  5. 8 ounces fat-free cream cheese -- softened

  6. 5 1/2 teaspoons equal or 18 packets equal sweetener

  7. 1 teaspoon vanilla

  8. 2 eggs

  9. 2 egg whites

  10. 2 tablespoons cornstarch

  11. 1 cup reduced-fat sour cream

  12. 1 pint strawberries -- sliced/optional

Instructions Jump to Ingredients ↑

  1. Preparation : Mix vanilla wafer crumbs,margarine, and 1 tsp equal in bottom of 9-inch springform pan Reserve 1 T of crumb mixture.Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheat oven 350-degrees until crust is light brown, about 8 min. Cool on wire rack. Beat cream cheese and 5 1/2 tsp. of equal or 18 pks. in large bowl until fluffy; beat in eggs and 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 300-degree oven just until set in the center, 45-60 min. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to the 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 and strawberry sauce.


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