Reduced fat dairy ingredients plus Pure Via sweetener help this cheesecake fit into most diets. But the rich flavor and texture don’t give away that secret.
Servings
Makes 16 servings
Ingredients
CRUST
1- ¼ cups (300 mL) crushed reduced fat vanilla wafer cookies
3 Tablespoons (45 mL) butter, melted
CHEESECAKE
3 packages (8 ounces [225 g] each) reduced fat cream cheese, softened
18 packets Pure Via sweetener
2 eggs
2 egg whites
1 cup (250 mL) reduced fat sour cream
3 Tablespoons (45 mL) 1% low fat milk
2 teaspoons (10 mL) vanilla extract
Fresh raspberries (optional)
Directions
Preheat oven to 325°F.
For Crust, combine both ingredients. Reserve 1 Tablespoon (15mL) of crumb mixture. Press remaining mixture onto bottom and ¼-inch up sides of a 9-inch shiny spring form pan. Bake 8 minutes. Cool on wire rack while preparing Cheesecake.
For Cheesecake, beat cream cheese and Pure Via sweetener in mixing bowl on medium speed of mixer until combined. Mix in eggs and egg whites until combined. Fold in sour cream, milk and vanilla until blended. Pour over crust.
Bake 32 to 35 minutes or until center of cake is almost set. Remove and sprinkle top of cheesecake with reserved crumb mixture. Carefully run a thin metal spatula around edge of cheesecake. Cool completely in pan on wire rack. Refrigerate several hours or overnight.
When ready to serve, carefully remove sides of pan. Garnish with fresh raspberries, if desired.
NUTRITIONAL INFORMATION (PER SERVING)
Calories 184; Protein 6g; Carbohydrates 13g; Fat 12g; Cholesterol 58mg; Sodium 281mg
Exchanges
Milk – 1; Fat – 2- ½
Reduction
Calorie Reduction – 36%
Carbohydrate Reduction – 28%