Cooking Light Cheesecake
- Ready In:
- 1hr 50mins
- 1⁄2 cup sugar
- 20 reduced-fat vanilla wafers
- 1⁄8 teaspoon salt, divided
- 3 large egg whites, divided
- cooking spray
- 1 1⁄2 cups sugar
- 3 tablespoons cornstarch
- 16 ounces block-style light cream cheese, softened
- 4 ounces block-style fat free cream cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 4 large eggs
- Pre-heat oven to 350 degrees.
- To prepare cheesecake, place ½ cup sugar, wafers, and a dash of salt in food processor and process until the mixture resembles sand.
- Place one egg white in a small bowl and stir with a whisk until frothy. With the processor on, add 2 tbsp egg white through the chute, processing until blended. (Discard remaining egg white.).
- Spray 8 inch springform pan with cooking spray, and then firmly press mixture into the bottom of the pan and slightly up the sides.
- Bake at 350 for 10 minutes and then transfer to a wire rack to cool completely.
- Reduce oven to 300 degrees.
- Combine 1 ½ cups sugar, 3 tbsp cornstarch, and remaining dash salt in a large bowl. Add cheese and beat with a mixer on medium high speed until smooth.
- Reduce mixer speed to low and add vanilla and 1 tsp lemon juice and beat until just combined. Add eggs one at a time, and beat after each addition until just combined.
- Pour cheese mixture into prepared springform pan. Bake at 300 degrees for an hour and 15 minutes or until a 3 inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped.
- Turn oven off and leave cheesecake in the oven for 30 minutes with the door open.
- Remove cheesecake from oven, run a knife around the outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours.
Questions & Replies
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This was the first cheesecake I've ever made, and it was easy and turned out pretty well. I did get really confused about the eggs, because in the list of ingredients, you wrote "3 egg whites, divided" AND "4 eggs." I had to look up a bunch of different cheesecake recipes to figure out that the 4 whole eggs was in fact what I needed to put in, and the ONE egg white I used in the crust was the only place for that.<br/><br/>Also, it tastes really good, but more like danish than cheesecake in my opinion. Maybe it's the lack of sour cream? I would make it again, but not before sampling a few more recipes since this is my first to try.<br/><br/>Another thing to mention is that I opted for real, full-fat cream cheese instead of the recommended light, so I'm not sure how it would taste made another way.