Nutritional Info

Nutrition Facts

Serving Size 1 (33g)

Calories 36
Calories from Fat 11 (31%)
Amount Per Serving %DIV
Total Fat 1.2g 2%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 3.8mg 1%
Sodium 53.4mg 2%
Potassium 46.8mg 1%
Total Carbohydrate 4.2g 1%
Dietary Fiber 0.1g 0%
Sugars 2.1g
Protein 1.7g 3%

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Recipe Description
The more a cheesecake batter is beaten, the lighter and fluffier the end result. If you want a denser,more "New York style" cheesecake, beat the batter at low speed, and stop as soon as it is smooth.
Prep time
1 hr 40 min
Cook time
1 hr
Ready In
2 hr 40 min


Serves Tool

Serves To:USMetric
3 Ounce(oz)  reduced fat cream cheese, softened
3 Ounce(oz)  non fat cream cheese, softened
1 Ounce(oz)  low fat sour cream
6 Ounce(oz)  skim or low fat sweetened condensed milk
1/2 Teaspoon(t)  vanilla extract
4   egg whites
1 Teaspoon(t)  cornstarch
1/2 Cup(c)  graham cracker crumbs


Place the rack in the center of the oven and preheat to 300° F. Coat an 8 or 9 inch spring form pan with nonstick spray. Cut a circle of parchment paper to line the bottom and a collar for the sides and place them in the pan. Combine the crumbs and cornstarch and cover the bottom of the spring form pan with this mixture. Beat the cream cheeses and sour cream until smooth. Beat in the milk on low speed until all is smooth. Stir in the vanilla. Beat the egg whites to a soft peak. Fold into the cheese mixture. Bake for 1 hour, until almost set. Loosen the cake from the sides of the pan with a knife. Turn off the oven, leave the door open, and let the cake rest for 1 hour. This will prevent the cheesecake from cracking. Remove from the oven, cool completely, and remove from the pan. Keep refrigerated. Thiscake stays fresh for several days.

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