“This cheesecake is amazingly delicious! It is low-fat without being flavourless and airy! We really enjoyed this. If you take the time to make this, your family (and waistline!) will appreciate it! This is a recipe from Cooking Light.”
1hr 40mins

Ingredients Nutrition


  1. Preheat oven to 300 degrees.
  2. Coat a 9-inch springform pan with cooking spray (coat well!).
  3. Combine crumbs, 1 1/2 tablespoons sugar, and melted margarine, then firmly press crumb mixture into bottom of pan.
  4. Combine 2/3 cup sugar, flour, cornstarch, vanilla, light cream cheese, and fat free cream cheese in a large bowl and beat at high speed of a mixer until smooth.
  5. Add milk and sour cream to cheese mixture, then beat until smooth.
  6. Beat egg whites at high speed of a mixer until soft peaks form.
  7. Clean and dry beaters, then add sugar to egg whites, a tablespoon at a time, until all sugar is incorperated and peaks form again.
  8. Gently fold egg white mixture into cheese mixture.
  9. Pour into prepared pan. Bake for 55-60 minutes or until almost set (a few inches in the middle will still jiggle lightly, and the edges will have started to pull away from the sides of the pan).
  10. Remove from oven, and run a dull knife around the edge of the cheesecake to seperate it from the side of the pan (helps prevent cracking).
  11. Cool completely on a wire rack, then cover and chill overnight. Enjoy the NEXT DAY!

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