Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 2

"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

Recipe by Cooking Light December 2002

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

201 calories; calories from fat 26%; fat 5.9g; saturated fat 3g; mono fat 0.7g; poly fat 0.5g; protein 12.7g; carbohydrates 22.9g; fiber 0.5g; cholesterol 39mg; iron 0.7mg; sodium 424mg; calcium 66mg.
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