Good Low Fat Cheesecake
This recipe was from my Mom's collection, back when she was closely watching her dieting for health reasons.
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- 3/4 c
- graham cracker crumbs
- 2 Tbsp
- trans-fat free vegetable oil spread, melted
- 3 pkg
- (8-ounces each) reduced-fat cream cheese, softened
- 1 c
- sugar (you may substitute up to 1/2 with truvia or stevia)
- 1 Tbsp
- 1 1/2 pt
- fat-free sour cream
- 1 1/2 tsp
- vanilla extract
- 2 large
- 2 large
- egg whites
- fresh fruit for topping, optional
In 9 inch springform pan, stir crumbs with spread until moistened. With hand, firmly press mixture onto bottom of pan. Bake crust 15 minutes or until deep golden. Cool 5 minutes on wire rack.
On low speed, beat in sour cream and vanilla. Add eggs and egg whites, 1 at a time, mixing until blended. Pour batter over crust in pan.
Turn oven off. Let cheesecake remain, undisturbed, in oven for 1 hour.
Then transfer to wire rack. Run thin knife around edge of cheesecake to prevent cracking during cooling. Cool in pan, about 2 hours. Cover and refrigerate 4 hours or overnight. Remove side of pan to serve.
OPTIONAL: You may top with fresh fruit if desired. I like to use strawberries.
Approximate nuitrition values, per serving, without fruit topping: Calories 255, Total Fat 13g, Saturated Fat 7g, Cholesterol 59mg, Sodium 250mg, Total Carbohydrate 26g, Dietary Fiber 0, Protein 8g