Fat-Free Cheesecake - cooking recipe

Ingredients

1 c. egg substitute
1 1/2 c. sugar
2 tsp. cornstarch
2 tsp. vanilla
1 1/2 c. fat-free sour cream
1 3/4 lb. fat-free cream cheese (3 1/2 eight oz. pkg.)

Preparation

In a mixing bowl, beat egg substitute about 2 minutes.
Add sugar, cornstarch and vanilla.
Set aside.
In large mixing bowl, beat cream cheese until smooth.
Gradually add egg mixture, stirring well to combine.
Fold in sour cream.
Pour into sprayed glass pie plate or casserole or 10-inch spring-form pan.
Bake at 325\u00b0 for 1 hour.
Turn oven off and open door a crack and let cook for 1 hour longer.
Let cool at room temperature for 1 hour, then refrigerate for 6 hours.
(If using spring-form pan, remove mold after 3 to 4 hours.)