"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for CHEESE CAKE-NEW YORK STYLE, by , is from Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa T. Armstrong
Added: Sunday, July 13, 2008


1 cups vanilla wafer crumbs
4 tbsps. margarine, melted
1 tsp. Equal for Recipes or 3 packets Equal sweetener
2 pkgs. (8 oz each) reduced fat cream cheese, softened
1 pkg.(8 oz) fat free cream cheese, softened
5 tsps. Equal for Recipes or 18 packets Equal sweetener
2 eggs
2 egg whites
2 tbsps. cornstarch
1 cup reduced fat sour cream
1 tsp. vanilla
1 pint strawberries, or raspberries and blueberries

Mix crumbs, margarine, and 1 tsp. Equal in bottom of 9-inch spring-form pan. Reserve 1 tbsp. of crumb mixture. Pat remaining mixture evenly on bottom and inch up sides of pan. Bake in preheated 350 oven until crust is lightly brown, (8 minutes). Cool on rack.

Beat cream cheese and 5 tsps. Equal in a large bowl until fluffy. Beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack; add 1-inch hot water to the roasting pan.

Bake in preheated 300 oven just until cheesecake is set in the middle for 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate for 8 hours or overnight. Remove sides of pan; place cheesecake on serving plate.

If desired, serve with fresh fruit or strawberry sauce.
Strawberry Sauce:1 pkg. (16 oz.) frozen unsweetened strawberries, thawed 1 tbsp. lemon juice1 tsps. Equal for Recipes or 6 packets Equal sweetener. Process strawberries in blender until smooth. Stir in lemon juice and Equal, refrigerate until serving time.




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