Cheesecake is my Kryptonite. There – I admit it.
I’ve been known to frequent a certian local restaurant for a great big slice of the delicious cheesecake they make, and let me tell you, I’ve eaten a lot of cheesecake in my time, but thiers is by far the BEST! I have to admit however, that President’s Choice also makes great little cheesecakes, the perfect size for – well, one if I had my way. I think my hips would argue that point.
At any rate, I was determined to find a recipe for a great tasting and lower fat cheesecake, and indeed I found a recipe that seems very easy, and quite yummy as well! I plan to make it this weekend, but until then, I cannot attest to it’s taste or anything else. The way I look at it, I’ve never met a cheesecake I didn’t like, so what have I got to lose!
Fat Free Cheesecake (okay, so it’s not fat free but pretty darned close)
1/2 Cup Graham Cracker Crumbs
16 ounces Fat Free Sour Cream
3 TBSP Sugar
1 tsp Vanilla Extract
3 – 8 ounce packages Fat Free Cream Cheese
1 Cup Sugar
1 tsp Vanilla Extract
6 Egg Whites
Preheat oven to 350 degrees. Lightly spray a 9 inch spring form pan with cooking spray and sprinkle graham cracker crumbs evenly over bottom. In a large bowl beat together the cream cheese, sugar, vanilla and egg whites with an electric mixer on low speed, until blended. Pour filling into prepared pan and bake for 45 minutes, or until center puffs and is almost set. Remove from oven. In a medium mixing bowl combine sour cream, sugar and vanilla and mix thoroughly. Spread mixture over cheesecake and return to oven for 5 minutes or until topping sets. Chill before serving.
