"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
3/4 cup graham cracker crumbs (about 5 cookie sheets)
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
How to Make It
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.