255
calories per serving
Active
time 20 minutes
Total
time 1 hour 25
minutes plus cooling and chilling
Makes 16 Servings
¾ cup
graham cracker crumbs
2 Tbsp.
trans fat-free vegetable oil spread, melted
3 packages
(8 oz. each) reduced- fat cream cheese (Neufchâtel)
1 cup sugar
1 Tbsp.
cornstarch
1½ pints
fat-free sour cream
1¼ tsp.
vanilla extract
2 large
eggs
2 large egg
whites
Berries,
for garnish (optional)
1.
Preheat oven to 325°F.
In 9-inch spring form pan, stir crumbs with vegetable oil 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.
2.
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, one at time, until blended.
3.
Pour batter over crust.
Bake 1 hour, or until cheesecake is set but still slightly jiggly in center.
Turn off oven; let cheesecake remain in oven 1 hour. Transfer to wire rack. Run
thin knife around edge of cheesecake to prevent cracking during cooling. Cool
in pan, at room temperature, about 2 hours. Cover and refrigerate 4 hours or
overnight. Remove side of pan to serve. Garnish with berries, if desired.
Each
serving without garnish about 8 g protein, 26 g carbohydrate, 13 g total fat (7g saturated), 0
g fiber, 59 mg cholesterol, 250 mg sodium.
