Cooking Light Cheesecake

"Cooking Light, April 2006. If you make this cake in a 9-inch Springform pan, cut the baking time by about 15 minutes. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight."
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Ready In:
1hr 50mins




  • 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.

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  1. 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.



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