Source:

Classifications: Cakes and Pies

Qty Measure Ingredient

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1 1/4 cups vanilla wafer crumbs

4 tablespoons margarine, melted

1 teaspoon Equal for Recipes or 3 packets

Equal sweetener or 2 tablespoons Equal Spoonful

1 package (8 ounces) fat-free cream cheese, softened

5 1/2 teaspoons Equal for Recipes or 18 packets

Equal sweetener or 3/4 cup Equal Spoonful

2 tablespoons cornstarch

1 cup reduced-fat sour cream

1 teaspoon vanilla

1 pint strawberries, sliced, optional

or raspberries and blueberries

Strawberry Sauce (recipe in sauce category)

Instructions: Mix vanilla wafer crumbs, margarine and 1 teaspoon Equal for recipes in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2-inch up side of pan. Bake in preheated 350*F oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 5 1/2 teaspoons Equal for Recipes 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 300*F oven just until set in the center, 45 to 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 fresh fruit and Strawberry Sauce if desired.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving equals 1 milk, 2 1/2 fat; also 187 calories, 253 mg sodium, 56 mg cholesterol, 13, gm carbohydrate, 7 gm protein, 12 gm fat.

39% calorie reduction from traditional recipe.

Serves: 16

Food Exchanges: