Side Pannel
New York Cheesecake #1
Ingredients List
- 1 1/4 c Vanilla wafer crumbs
- 4 tb Margarine; melted
- 1 ts Equal "Measure" -or-
- 3 Packets Equal sweetener
- 2 pk (8-oz) reduced-fat cream
- -cheese; softened
- 1 pk (8-oz) fat-free cream
- -cheese; softened
- 5 1/2 ts Equal "measure" -or-
- 18 Packets Equal sweetener
- 2 Eggs
- 2 Egg whites
- 2 tb Cornstarch
- 1 c Reduced-fat sour cream
- 1 ts Vanilla
- 1 pt 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 1/2-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 5-1/2 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.
9-inch springform pan. Reserve 1 Tbs of crumb mixture. Pat remaining
mixture evenly on bottom and 1/2-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 5-1/2 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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