New york cheesecake #1

16 Servings

Ingredients

Quantity Ingredient
1¼ cup Vanilla wafer crumbs
4 tablespoons Margarine; melted
1 teaspoon Equal \"Measure\" -or-
3 Packets Equal sweetener
2 packs (8-oz) reduced-fat cream cheese; softened
1 pack (8-oz) fat-free cream cheese; softened
5½ teaspoon Equal \"measure\" -or-
18 Packets Equal sweetener
2 Eggs
2 Egg whites
2 tablespoons Cornstarch
1 cup Reduced-fat sour cream
1 teaspoon Vanilla
1 pint Strawberries; sliced (optional)

Directions

Mix vanilla wafer crumbs, margarine and 1 tsp Equal Measure in bottom of a 9-inch springform pan. Reserve 1 Tbs of crumb mixture. Pat remaining mixture evenly on bottom and ½-inch up side of pan. Bake in preheated 350ø oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 5-½ tsp 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 300ø oven just until set in the center, 45-60 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.

Makes 16 servings, 39% calorie reduction from traditional recipe. Per serving: 187 calories, 7 g protein, 13 g carbohydrate, 12 g fat, 56 mg cholesterol, 253 mg sodium.

EQUAL "SUNRISE TO SUNSET"

BOOKLET OF LOW/REDUCED CALORIE

RECIPES; REFRIGERATE 8 HOURS.

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