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graham cracker crumbs vegetable oil cream cheese sugar cornstarch pints nonfat sour cream vanilla eggs egg whites
Viewed: 58 - Published at: a year agoIngredients
- 34 cup graham cracker crumbs
- 2 tablespoons trans fat-free extra-light vegetable oil spread, melted
- 3 (8 ounce) packages reduced-fat cream cheese
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 12 pints nonfat sour cream
- 1 14 teaspoons vanilla extract
- 2 large eggs
- 2 large egg whites
Method
- Preheat oven to 325 degrees.
- In 9-inch springform pan, stir crumbs with spread until moistened.
- With hand, firmly press mixture onto bottom of pan.
- Bake crust 15 minutes or until deep golden.
- Cool 5 minutes on wire rack.
- Meanwhile, in large bowl, with mixer on medium speed, beat cream cheese until smooth.
- Combine sugar and cornstarch.
- Slowly beat sugar mixture into cream cheese.
- On low speed, beat in sour cream and vanilla.
- Add eggs and egg whites, 1 at a time, until blended.
- Pour batter over crust in pan.
- Bake cheesecake 1 hour.
- Edge will be set, but center will still jiggle.
- Turn oven off; let cheesecake remain in oven 1 hour.
- Transfer to wire rack.
- Run thin knife around edge of cheesecake to prevent cracking during cooling.
- Cool in pan, about 2 hours.
- Cover and refrigerate 4 hours or overnight.
- Remove side of pan to serve.
