Strawberry Cheesecake

Strawberry Cheesecake Recipe
Photo: Karry Hosford
"This is my family's favorite cheesecake--I make it for birthdays. I revised the original recipe by using low-fat cottage cheese and cream cheese, and I added the strawberries." --CL Reader

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 201
Caloriesfromfat 26 %
Fat 5.9 g
Satfat 3 g
Monofat 0.7 g
Polyfat 0.5 g
Protein 12.7 g
Carbohydrate 22.9 g
Fiber 0.5 g
Cholesterol 39 mg
Iron 0.7 mg
Sodium 424 mg
Calcium 66 mg

Ingredients

3/4 cup graham cracker crumbs (about 5 cookie sheets)
Cooking spray
2 cups 1% low-fat cottage cheese
1/4 cup all-purpose flour
2 cups (16 ounces) light cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla extract
2 large egg whites
1 large egg
1/2 cup strawberries
1 teaspoon water

Preparation

Preheat oven to 450°.

Press graham cracker crumbs into bottom of a 9-inch springform pan coated with cooking spray.

Place cottage cheese in a blender, and process until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cream cheese, and sugar in a large bowl; beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add egg whites and egg, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan.

Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife.

Bake at 450° for 15 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 45 minutes or until cheesecake center barely moves when pan is touched.

Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into wedges.

Note:

December 2002
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