Good Low Fat Cheesecake

Name: Good Low Fat Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 16
Ingredients: 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 cornstarch; 1 1/2 pt fat-free sour cream; 1 1/2 tsp vanilla extract; 2 large eggs; 2 large egg whites; fresh fruit for topping, optional

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By Kathie Carr
@kathiecc

This cheesecake is made healthier than the usual decadent dessert by using low-fat and fat-free dairy products. I especially like it with fresh strawberries. Its good to take to a carry-in supper.

This recipe was from my Mom's collection, back when she was closely watching her dieting for health reasons.

Rating:

★★★★★ 2 votes5

Serves:

Prep:

20 Min

Cook:

1 Hr

Ingredients

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

cornstarch
1 1/2 pt

fat-free sour cream
1 1/2 tsp

vanilla extract
2 large

eggs
2 large

egg whites
·

fresh fruit for topping, optional
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How to Make Good Low Fat Cheesecake

Step-by-Step

Preheat oven to 325 degrees.

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.
Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth. Combine sugar and cornstarch. Slowly beat sugar mixture into cream cheese.

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.
Bake cheesecake 1 hour. Edge will be set, but center will still jiggle.

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.
16 servings

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