Nutritional Info

Nutrition Facts

Serving Size 1 (178g)

Calories 122
Calories from Fat 31 (25%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.1g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 99.7mg 33%
Sodium 563.9mg 25%
Potassium 15.9mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 1.8g 7%
Sugars 4.4g
Protein 6.4g 13%

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Recipe Description
Debbie, my sister-in-law, says, "A lighter cheesecake, our family's favorite." Even husband, Ronnie, with his iron man willpower, makes an exception for this one.
Prep time
24 hr 20 min
Cook time
1 hr 30 min
Ready In
25 hr 50 min


Serves Tool

Serves To:USMetric
8 Tablespoon(T)  unsalted butter, at room temperature
1 1/2 Cup(c)  sugar
21 Ounce(oz)  whipped cream cheese, at room temperature
1 Pint(pt)  sour cream, at room temperature
5   large eggs, at room temperature
3 Tablespoon(T)  cornstarch
1 Tablespoon(T)  pure vanilla extract


Preheat the oven to 350°F. Spray a 9 inch spring form pan. Cream the butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the cream cheese and beat, scraping the bowl several times, until smooth. Beat in the sour cream and then the eggs, one at a time, beating well and scraping the bowl after each addition. Beat in the cornstarch and vanilla. Scrape the batter into the prepared spring form pan and place the pan in a larger pan. Add warm water to reach at least halfway up the sides of the spring form. Bake for 1 1/2 hours. Then turn off the heat and allow the cheesecake to cool in the oven for 3 hours (no peeking). Wrap the cheesecake in plastic wrap, and refrigerate it overnight. Release the spring form, cut the cheesecake into wedges, and serve.

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