5 1/2 teaspoons Equal® Measure or 18 packets Equal®
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla extract
1 pint strawberries, sliced (optional)
Mix vanilla wafer crumbs, margarine, and 1 teaspoon Equal® Measure
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 degrees F oven until crust is
lightly browned, about 8 minutes.
Cool on wire rack.
Beat cream cheese and 5 1/2 teaspoons Equal® Measure in a large
bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix
in sour cream and vanilla extract 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 degree 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.
strawberries and Strawberry Sauce.
Makes 16 slices/servings | Serving size: One slice
Exchanges: 1 Milk, 2 1/2 fat
Nutrition: 187 Calories, 7 g Protein, 13 g Carbo, 12 g Fat