New York Cheesecake
This New York Cheesecake tastes so much like the real thing! Sugar is reduced with the use of artificial sweetener and fat is greatly reduced by using reduced fat cream cheese and sour cream. Top with fresh fruit if desired.
1-1/4 cup vanilla wafer crumbs
4 tablespoons butter, melted
2 tablespoons measurable artificial sweetener or three packets artificial sweetener
3 packages reduced fat cream cheese, softened
3/4 cup measurable measurable sweetener
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced, or raspberries and blueberries (optional)
Preheat oven to 325-degrees.
Mix vanilla wafer crumbs, butter and three packets sweetener in bottom of a 9-inch spring form pan. Reserve 1-tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up the inside of pan. Bake in preheated oven until crust is lightly browned, about eight minutes. Cool on wire rack.
Beat cream cheese and 3/4-cup sweetener in a large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. Place cheesecake in oven. Bake in preheated oven until just set in center, 45-50 minutes. Remove from oven, sprinkle with reserved crumbs. Cool completely.
Refrigerate eight hours or overnight. Remove side of pan; place cheesecake on serving plate. Serve with fresh fruit if desired.
Recipe makes 12 servings
Calories: 158; Total Fat: 10g; Protein: 7g; Carbohydrates: 10mg; Cholesterol: 50mg; Sodium: 234mg;
Exchanges: 1 milk, 2 fat