New York Cheesecake
1-1/4 cups vanilla wafer crumbs
4 tablespoons margarine, melted
3 packets Equal sweetener
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
18 packets Equal sweetener
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Mix vanilla wafer crumbs, margarine and 3 packets Equal sweetener 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 350ºF oven until crust is lightly
browned, about 8 minutes. Cool on wire rack.
Beat cream cheese and 18 packets Equal sweetener in large bowl until fluffy; beat in eggs,
egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture
Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake
in preheated 300ºF oven just until set in the center, 45 to 60 minutes. Remove cheesecake
from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let
cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate.
Makes 16 servings.
Food Exchanges: 1 Milk, 2-1/2 Fat
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