Contributed by Jenn B aka Mom2sam and Tiny at Healthy Recipes For Diabetic Friends Y-Group
- Serving Size: One slice
- Yield: 16
- 1¼ cups vanilla wafer crumbs
- 4 tablespoons margarine, melted
- 1 teaspoon Equal measure or 3 packets Equal
- 2 packages (8 ounces each) reduced-fat cream cheese, softened
- 1 package (8 ounces) fat-free cream cheese, softened
- 5½ teaspoons Equal measure or 18 packets Equal
- 2 eggs
- 2 egg whites
- 2 tablespoons cornstarch
- 1 cup reduced-fat sour cream
- 1 teaspoon vanilla
- 1 pint strawberries, sliced (optional)
- strawberry sauce
- Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal measure in bottom of 9-inch spring-form pan.
- Reserve 1 tablespoon of crumb mixture.
- Pat remaining mixture evenly on bottom and ½-inch up side of pan.
- Bake in preheated 350°F oven until crust is lightly browned, about 8 minutes.
- Cool on wire rack.
- Beat cream cheese and 5½ teaspoons Equal measure 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 roasting pan on oven rack; add 1-inch hot water to the roasting pan.
- Bake in preheated 300°F 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 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.
Nutritional information Edit
- Exchanges: 1 milk, 2½ fat
- 187 Calories | 7 g Protein | 13 g Carbo | 12 g Fat
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