Here is one we want to give a try soon from cut2therecipe.com.
Reference Link:
Delectable Low-Fat Cheesecake:

No one who has tried my cheesecake has ever in a million years guessed that it’s much lower in fat and hence much lower in calories and guilt! You save even more calories since it’s crustless!

Ingredients

• 1 pk (8 oz / 226g)
  Cream Cheese

• 2 pk (16 oz / 443g)
  Fat-Free Cream Cheese

• 1 pg (8 oz / 226g)
  Low-Fat Cream Cheese

• 1 cup (or fat-free)
  Low-Fat Sour Cream

• 1 cup
  Sugar

  or Monkfruit substitute

• 2
  Large eggs

• 3
  Egg Whites

• 2 Tbsp
  Corn Starch

• 1 1/2 tsp
  Pure Vanilla Extract

• 1 tsp
  Lemon Zest

Directions

Steps

	Preheat the oven to 350°F/176°C. Grease 9-inch springform pan and wrap the exterior bottom portion with foil to prevent it from leaking.
	Beat all the cream cheeses together with the sugar for 5 minutes until creamy. If you can’t find fat-free cream cheese, use low-fat. Do not try to use all low-fat – it will never set properly and will be a disaster.
	Add the sour cream, 2 eggs, and egg whites and beat for 1 minute. Add the corn starch, vanilla, lemon zest and beat for 3 minutes on medium.
	Pour cheesecake batter into springpan. Put the spring pan into a roasting pan and fill with 1/4 water. Bake for 1 hour and 15 minutes.
	Turn off the oven and let rest in the oven with the door closed for about 20 minutes. Remove from oven and chill in refrigerator for at least 4 hours or overnight before serving.

Jeannie notes.. Above is curated for evaluation and recommendation from cut2therecipe.com

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Delectable Low-Fat Cheesecake

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