New York Cheesecake

All the richness and decadence of the original, but this version has 46% fewer calories thanks to Equal and reduced fat dairy products. Serve with strawberry or raspberry sauce, if desired.

Ingredients

Crust

• 1 1/4 cups vanilla wafer crumbs
• 4 tablespoons butter or margarine, melted
• 2 tablespoons Equal Spoonful*

Cheesecake

• 3 (8 ounce) packages reduced-fat cream cheese, softened
• 3/4 cup Equal Spoonful**
• 2 eggs
• 2 eggs whites
• 2 tablespoons cornstarch
• 1 cup reduced-fat sour cream
• 1 teaspoon vanilla extract
• 1 pint strawberries, sliced (optional)

Strawberry Sauce (optional)

• 1 (16 ounce) package frozen unsweetened strawberries, thawed
• 1 tablespoon lemon juice
• 1/4 cup Equal Spoonful

* May substitute 3 packets Equal sweetener

** May substitute 18 packets Equal sweetener

Instructions

1. Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful 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.
2. Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes.
3. Cool on wire rack.
4. Beat cream cheese and 3/4 cup Equal Spoonful 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.
5. Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.
6. Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack.
7. Refrigerate for 8 hours or overnight.
8. Remove side of pan; place cheesecake on serving plate.
9. To make Strawberry Sauce, process packaged strawberries in food processor or blender until smooth. Stir in lemon juice and 1/4 cup Equal.
10. Refrigerate until serving time.
11. To serve, remove side of pan. Cut cake into wedges. Serve with strawberries and Strawberry Sauce, if desired.
12. Serve with strawberries and Strawberry Sauce.

Makes 16 servings

Nutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodium

Food exchanges: 1 milk, 2 fat

Recipe and photo credit: Equal Sweetener.