Light Cheesecake Recipe

INGREDIENTS:

• 2 cups Graham cracker crumbs
• 3 tablespoon unsalted butter, melted
• 2 packages (8 ounce) fat free or reduced-fat cream cheese, at room temperature
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 pint (16 ounces) fat-free sour cream, at room temperature
• 1 teaspoon Vanilla extract
• 2 large eggs, at room temperature
• 1 large egg whites, at room temperature

INSTRUCTIONS:

To make the crust

1. Preheat oven to 325 degrees F. Place the aluminum foil on a flat surface. Place the springform pan in the middle of the foil and gently fold up the sides of the foil around the pan, crimping the edges around the top edge of the pan.
2. In a medium bowl, stir graham cracker crumbs with the melted butter until moistened. Dump this mixture into the sprinform pan and firmly press mixture evenly using your hands. Bake crust for about 15 minutes, or until golden. Remove from the oven and cool.

To make the cheesecake filling

1. In a large bowl, beat cream cheese on medium speed until smooth, soft and creamy, about 2 minutes. Add the sugar and cornstarch and slowly beat the mixture. Reduce the mixing speed to low, and beat in sour cream and vanilla. Add the eggs and egg white, one at a time, until well blended. Do not over mix.
2. Pour the batter into the springform pan. Smooth the top with a rubber spatula.

To cook the cheesecake

1. Place the springform pan in a large, high-sided roasting pan and put in oven. Carefully pour 2 quarts of boiling water into the roasting pan to create a water bath for the cheesecake. Pour until water reaches halfway up the springform pan, about 1 1/4 inches. (Careful not to touch the hot oven while doing this, or alternatively add the water before putting the pan in the oven)
2. Bake for an hour. After baking, turn off the oven and crack open the oven door (1 inch) and let the cheesecake cool inside, for about 1 hour.
3. Remove from the oven and transfer to a wire rack. Run a thin knife around the edge of the cheesecake to prevent cracking during cooling. Cool on wire rack for another hour or two.
4. Cover with foil (without touching the cheesecake) and refrigerate for 4 hours or overnight. Remove the sides of springform pan before serving.

Source : The Hungry Brownie

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