Equal New York Cheesecake
Source: Equal Sweetner

CRUST:
1 1/4 quarts vanilla wafer crumbs
1 cup stick butter or margarine, melted
3 1/2 teaspoons Bulk Pack EQUAL® Sweetner

CHEESECAKE:
3 quarts reduced fat cream cheese, softened
10 tablespoons Bulk Pack EQUAL® Sweetner
8 eggs, slightly beaten
8 egg whites, slightly beaten
1/2 cup cornstarch
1 quart reduced fat sour cream
4 teaspoons vanilla

For Crust, mix vanilla wafer crumbs, melted butter and 3-1/2 teaspoons Equal®. Press 1-1/2 cups onto bottom of each of four 9-inch springform pans.

Bake in preheated 325F standard oven 8 to 10 minutes or until golden. Cool on wire racks while preparing filling.

For Cheesecake, beat cream cheese and 10 tablespoons Equal® in 20-quart bowl of mixer fitted with paddle attachment. Beat on medium speed until combined. Mix in eggs, egg whites and cornstarch until blended. Blend in sour cream and vanilla just until combined. Portion approximately 1 quart cheesecake mixture into each springform pan.

Bake in 325F oven 45 to 50 minutes or until center is still slightly soft. Remove cheesecakes to wire racks. Gently run a thin metal spatula around rim of pan to loosen cake. Let cheesecakes cool completely. Cover and refrigerate several hours or overnight.

To serve, remove side of pan. Cut cake into wedges.

64 servings
Per serving: calories 160, protein 7 g, carbohydrate 10 g, fat 10 g, cholesterol 57 mg, sodium 208 mg, food exchanges: 1 milk, 2 fat