i wanted to make a low-fat cheesecake for myself, but all i had was one 8 oz package of fat-free cream cheese, so i cut the recipe into one-third. i just mixed the cream cheese, an egg, 1/2 tsp of vanilla, and 1/3 cup sugar in a bowl then put it in 6 muffin cups and baked it for about 20 minutes. it had a terrible consistency and was very liquidy, but this might have been due to the fat-free cream cheese. it tasted alright, but didn't cook evenly, so maybe a water bath would fix that, and i would recommend sticking to one round pan, opposed to muffin cups. the sour cream topping i made with fat-free sour cream and added some black berry jam, and it tasted fine.
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i wanted to make a low-fat cheesecake for myself, but all i had was one 8 oz package of...