Traditional cheesecakes are full of fat and calories, but this lightened dessert calls for light cream cheese and fat-free cottage cheese and yogurt, which gives it a light and airy texture without sacrificing great taste.
To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 10-inch pie plate coated with cooking spray; chill.
To prepare filling, combine 1/2 cup sugar and next 8 ingredients (1/2 cup sugar through egg yolks) in a blender, and process until smooth. Place cheese mixture in a large bowl. Place egg whites in a second large bowl; beat until soft peaks form. Add 2 tablespoons sugar, beating until stiff peaks form. Gently fold egg white mixture into cheese mixture; pour into prepared crust.
Bake at 325° for 45 minutes or until center barely moves when pan is touched. Cool to room temperature. Cover and chill at least 4 hours.
To prepare sauce, combine strawberries, 3 tablespoons sugar, and cornstarch in a saucepan; bring to a boil. Cook 1 minute, stirring constantly. Cool slightly. Place strawberry mixture in a blender; process until smooth. Strain. Serve with pie
This turned out better than I expected. Everyone I served it to raved about it. I can't wait to make it again. I did not use low-fat or less-fat ingredients, however. Don't know if it was my oven, but the top was getting overcooked and it still had 20 minutes to bake. But I left it to finish baking and had I made the sauce, the semi-burned top wouldn't have been noticed.
This looked like a good recipe to make use of an unexpected glut of cottage cheese. It came out great. My parents liked it (they hate cottage cheese) and my husband said it's his new favorite cheesecake. Light, not too sweet, lovely vanilla flavor. I didn't top it with anything and was too impatient to wait till it had cooled completely. This goes into the "keeper" file.
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