New York-Style Sour Cream-Topped Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Directions
1-1/2 cups Graham Cracker Crumbs1/4 cup (1/2 stick) Smart Balance Light w/Flax Oil, melted1-1/4 cups Splenda, divided4 pkg. (8 oz. each) Fat Free Cream Cheese, softened2 tsp. vanilla, divided1 container (16 oz.) Fat Free Sour Cream, divided4 eggs2 cups fresh strawberries, sliced
HEAT oven to 325°F. Line 13x9-inch pan with foil, with ends extending over sides of pan. Mix crumbs, butter and 2 Tbsp. sugar; press onto bottom of pan.
BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.
Number of Servings: 16
Recipe submitted by SparkPeople user TXTITA.
BEAT cream cheese, 1 cup of remaining sugar and 1 tsp. vanilla in large bowl with mixer until well blended. Add 1 cup sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 40 min. or until center is almost set. Mix remaining sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 min. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan just before serving; top with berries.
Number of Servings: 16
Recipe submitted by SparkPeople user TXTITA.
Nutritional Info Amount Per Serving
- Calories: 155.4
- Total Fat: 4.9 g
- Cholesterol: 66.0 mg
- Sodium: 464.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 0.7 g
- Protein: 13.7 g
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