1 TBS melted butter
1/4 cup lowfat graham cracker crumbs
1 1/2 (8 0z) softened light cream cheese
1/2 cup sugar
3 large egg whites
1 1/2 TBS cornstarch
1 1/2 tsp vanilla
1 cup low fat sour cream
Preheat oven to 4oo degrees. Grease the bottom of a 9 inch springform pan with melted butter. Add cracker crumbs, shaking and tilting pan to coat evenly. Refrigerate until chilled, 15 minutes. With electric mixer on medium speed, beat cream cheese and sugar in large bowl until light and fluffy. Beat in egg whites, cornstarch and vanilla. On low speed, beat in sour cream just until blended. Pour batter into pan. Bake cheesecake until almost set in center, 35-40 minutes. Turn off oven and prop door open. Let cheesecake cool in oven for 30 minutes. Let cool completely on rack. Chill at least 3 hours until serving. Top each slice with fresh fruit. We loved strawberries, raspberries and blueberries.
This is POINTS PLUS value 3 points for 1/12th of cheesecake.
This is soooo good and you cannot tell it is low fat. If you top with alot of fruit it seems like you are getting a larger serving.