Ingredients Jump to Instructions ↓

  1. 1-2/3 cups crushed reduced-fat vanilla wafers (about 50 wafers) Sugar substitute equivalent to

  2. 1/4 cup sugar

  3. 1/4 cup reduced-fat butter, melted

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

  5. 1 cup (8 ounces) BREAKSTONE'S® Reduced-Fat Sour Cream

  6. 1/3 cup sugar

  7. 1 tablespoon cornstarch

  8. 2 eggs, lightly beaten

  9. 2 egg whites, lightly beaten

  10. 1 teaspoon vanilla extract

  11. 3 cups sliced fresh strawberries

Instructions Jump to Ingredients ↑

  1. Combine wafer crumbs, sugar substitute and butter. Press onto the bottom and 1/2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes or until lightly browned. Cool on a wire rack. In a large bowl, beat the cream cheese, sour cream, sugar and cornstarch until smooth. Beat in the eggs, whites and vanilla on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 300° for 40-45 minutes or just until center is set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Cut into slices; top with strawberries. Refrigerate leftovers. Yield: 12 servings. Editor’s Note: This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes light stick butter.


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