Strawberry Cheesecake

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

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Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 26%
  • Fat: 5.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 12.7g
  • Carbohydrate: 22.9g
  • Fiber: 0.5g
  • Cholesterol: 39mg
  • Iron: 0.7mg
  • Sodium: 424mg
  • Calcium: 66mg

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

  1. Preheat oven to 450°.
  2. Press graham cracker crumbs into bottom of a 9-inch springform pan coated with cooking spray.
  3. 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.
  4. Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife.
  5. 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.
  6. 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.
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