Thursday, March 24, 2011

New York Cheesecake II Recipe

46% calorie reduction from traditional recipe
1 1/4 cups vanilla wafer crumbs
4 tablespoons butter or margarine, melted
2 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional) Strawberry Sauce (optional)

*May substitute 3 packets Equal sweetener

**May substitute 18 packets Equal? sweetener

Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.

Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 3/4 cup Equal Spoonful 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. " Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.

Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. " Remove side of pan; place cheesecake on serving plate.

Serve with strawberries and Strawberry Sauce.Makes 16 servingsNutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodiumFood exchanges: 1 milk, 2 fat

More New York Cheesecake Recipes at

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