How to Prepare
50 reduced-fat vanilla wafers, crumbled
4 Tbsp diet margarine, melted
8 Tbsp Splenda®
2 packages reduced-fat cream cheese, softened
1 cup reduced-fat sour cream
6 Tbsp sugar
2 egg whites
2 Tbsp cornstarch
1 tsp vanilla
1 pint strawberries, sliced (optional)
Mix vanilla wafer crumbles, margarine, and Splenda® in the bottom of 9 inch spring form pan. Set aside 1 Tbsp of crumb mixture.
Pat the remaining mixture evenly on bottom and 1/2 inch up side of pan.
Bake in preheated 350°F oven until the crust is lightly browned, about 8 minutes or so. Cool on wire rack.
Beat cream cheese, sour cream, and sugar in a large bowl until fluffy; then beat in eggs, egg whites, vanilla, and cornstarch. Pour mixutre into pre-baked crust.
Place crust and cheesecake mixture into roasting pan on oven rack; add one inch of hot water to roasting pan so that cheesecake is surrounded, but not immersed, in water.
Bake in preheated 300°F oven 45 to 60 minutes, or until set in the center.
Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cook in oven with door ajar for 3 hours.
Refrigerate 8 hours or overnight.
Remove sides of pan; place cheesecake on serving cake plate.
Serve with strawberries, if desired, to count as an additional fruit serving.
: Makes 16 servings
1/16 of cake