"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
Cooking Light DECEMBER 2002
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.
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