This is a quick and easy, less-guilty cheese cake. Serve it topped with fresh strawberries.
2 8 oz low-fat cream cheese, softened
2/3 c plus 3 TBSP coconut palm or regular sugar, divided
1-1/2 tsp vanilla extract, divided
3/4 c egg white
1 c fat-free sour cream
In a bowl, beat cream cheese, 2/3 c sugar and 1/2 tsp vanilla until fluffy. Gradually add egg substitute; beat until smooth.
Pour into a 9-in. pie plate that has been coated with cooking spray.
Bake at 350° for 30-35 minutes or until puffy and light brown around the edges. Cool on a wire rack for 10 minutes.
Combine sour cream and remaining sugar and vanilla. Spread over cheesecake. Bake 15 minutes longer. Cool completely on a wire rack. Refrigerate.
Serves 8 – 10.