CHEESECAKE WITH BERRIES

Cheesecake with Berries image

This recipe offers a grand finale that will bring rave reviews. It's so rich and tasty, you'll have a hard time believing it's light. This creamy cheesecake is ideal for any special occasion. -Julie Kocur, Abingdon, Maryland

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

1-2/3 cups crushed reduced-fat vanilla wafers (about 50 wafers)
Sugar substitute equivalent to 1/4 cup sugar
1/4 cup reduced-fat butter, melted
2 packages (8 ounces each) reduced-fat cream cheese
1 cup reduced-fat sour cream
1/3 cup sugar
1 tablespoon cornstarch
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
1 teaspoon vanilla extract
3 cups sliced fresh strawberries

Steps:

Combine wafer crumbs, sugar substitute and butter. Press onto the bottom and 1/2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream, sugar and cornstarch until smooth. Beat in the eggs, whites and vanilla on low speed just until combined. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 300° for 40-45 minutes or just until center is set and top appears dull. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Cut into slices; top with strawberries. Refrigerate leftovers.

Nutrition Facts : Calories 256 calories, Fat 14g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 272mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 1g fiber), Protein 8g protein.