1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
4 large eggs
4 cups sliced strawberries (about 1 1/2 pounds)
1/2 cup water
2 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
2 teaspoons fresh lemon juice
How to Make It
Preheat oven to 350°.
To prepare cheesecake, place 1/2 cup sugar, wafers, and dash salt in a food processor; process until mixture resembles sand. Place 1 egg white in a small bowl; stir with a whisk until frothy. With the processor on, add 2 tablespoons egg white through food chute, processing until blended (discard remaining egg white). Firmly press mixture into bottom and slightly up sides of an 8-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool completely on a wire rack.
Reduce oven to 300°.
Combine 1 1/2 cups sugar, 3 tablespoons cornstarch, and remaining dash salt in a large bowl. Add cheeses; beat with a mixer at medium-high speed until smooth. Reduce mixer speed to low. Add vanilla and 1 teaspoon juice; beat just until combined. Add eggs, 1 at a time, beating after each addition just until incorporated. Add remaining 2 egg whites; beat just until incorporated.
Pour cheese mixture into prepared pan. Bake at 300° for 1 hour and 15 minutes or until a 3-inch circle in the center of the cheesecake barely jiggles when the side of the pan is tapped. Turn oven off. Leave cheesecake in oven with the door open for 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill at least 8 hours. Garnish cake with strawberries, if desired.
To prepare sauce, combine sliced strawberries, 1/2 cup water, and 2 tablespoons sugar in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat. Strain mixture through a sieve into a bowl, pressing lightly with a spatula; discard solids. Return mixture to pan. Combine 1 tablespoon water and 2 teaspoons cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan. Bring to a boil; cook 1 minute, stirring constantly. Transfer mixture to a bowl; cool to room temperature. Stir in 2 teaspoons juice.
If you make this cake in a nine-inch springform pan, cut the baking time by about 15 minutes. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight.
This is my go-to cheesecake recipe, and I always get asked to make it. The only change I make is to the crust. I use graham crackers instead of vanilla wafers (Nabisco Grahams Original in the red box is the best; it's the only one on the market that uses molasses instead of honey).
You can use this as a base for chocolate cheesecake (or any other flavor you'd like). Just melt the chocolate and fold into the batter before baking.
I was a tad disappointed with the cheesecake. I've made many cheesecakes before and this one's texture and taste were just a little off. Not terrible, just not what I was expecting. And, I agree that the crust was a little different. I would prefer the traditional crumb crust. The strawberry sauce on the other hand was awesome!
This is a wonderful, delicious low-calorie dessert that I'll repeat over & over. My family & friends can't have enough of it!!!;)))) I made this "by the book" and it was a great success! The crust was perfect, I did have the 8 inch spring-form pan and I suggest to those that had a problem with other sizes to get one 8 inch ASAP since this recipe is so delicious & so worth it! It's the perfect red-fat dessert if you're into healthier cheesecakes!;))The fresh strawberry sauce was another delight! Thank you Cooking Light for publishing this delicious recipe!;) I believe if you make it exactly as its instructs, you'll be as happy as I am to have found this 245 calories creamy cheesecake with perfect consistency & flavor!
READ, READ, READ the recipe carefully. It calls for an 8 inch spring form pan, most people, me included, have a 9 inch. Also, the crust of a cheesecake only goes slightly up the sides, not even an inch in most cases. I followed the suggestions of others and doubled the cookies and used a whole egg white in the crust. Prebaked crust for 10 min, should still be soft when done. Also, if cake is soupy it has not baked enough check oven temp and reread the recipe as should stay in the oven for 1 hour and 45 min total. Stays in oven 30 min with heat off and door open. Chill 8 hours before serving. Want a really good cheesecake? Make a full fat one and spend a little extra time at the gym.
This was a good red-fat cheesecake recipe. I did find the filling a tad too sweet though. It was missing the traditional sharp tang of a classic cheesecake. Also, I wasn't completely sold on the crust. I think I would have preferred a traditional crust, but with a few minor tweeks and changes I will definetly make this again. Very easy to prepare and love not having to use a water bath!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!