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.
Makes 16 servings
1- ¼ cups (300 mL) crushed reduced fat vanilla wafer cookies
3 Tablespoons (45 mL) butter, melted
3 packages (8 ounces [225 g] each) reduced fat cream cheese, softened
18 packets Pure Via sweetener
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)
Preheat oven to 325°F.
Nutritional information (per serving)
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.
Calories 184; Protein 6g; Carbohydrates 13g; Fat 12g; Cholesterol 58mg; Sodium 281mg
Milk – 1; Fat – 2- ½
Calorie Reduction – 36%
Carbohydrate Reduction – 28%