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Crust:
Filling:
Let the margarine, cream cheese, eggs, and sour cream come to room temperature.
Make Crust:
Make Filling:
Beat in 1 egg at a time until each is very well blended and the mixture is smooth.
Assembly:
Bake 45 minutes, until the edges are golden brown and the cheesecake is set. Remove the pans from the oven and let the cake (still in its water bath) cool 30 minutes. Remove the springform pan from the water bath and set on a cooling rack to cool 30 minutes more.
Cover the pan lightly with foil and refrigerate at least 6 hours or overnight. To serve, remove the sides of the springform pan and cut into 12 equal wedges.
Posted by Karyn Frank
Nutritional Info Per Serving:Calories: 196, Fat: 9g, Cholesterol: 78mg, Sodium: 301mg, Carbohydrate: 19g, Dietary Fiber: 0g, Protein: 10g
2 teaspoons margarine
1/3 cup Graham cracker crumbs (about 2 to 3 crackers)
1 12-ounce container soft fat-free cream cheese
1 8-ounce container fat-free sour cream
3 large eggs
1 8-ounce container whipped cream cheese
2/3 cup sugar
1 tablespoon cornstarch
1-1/4 teaspoons pure vanilla extract
2 teaspoons fresh lemon juice
Rub all the interior surfaces of an 8-1/2" diameter springform pan with margarine. Press the graham cracker crumbs onto the sides of the springform pan, using all the crumbs. Preheat the oven to 375° F.
Whip the fat-free cream cheese in the food processor until soft and creamy. Transfer the whipped fat-free cheese to the bowl of an electric mixer. Add the fat-free sour cream and the regular whipped cream cheese; mix about 1 minute. Add the sugar, cornstarch, vanilla, and lemon juice. Beat until well blended.
Pour the mixture into the prepared springform pan. Set the pan in a roasting pan. Pour hot water around the springform pan up to the level of the batter. (Do not overfill; simmering water could splash into the cake.)
Diabetic Exchanges: 1-1/2 Other Carbohydrate, 1-1/2 Fat