Strawberry Cheesecake

4 Reviews
ADD YOUR REVIEW
Photo: Karry Hosford
Yield
10 servings (serving size: 1 wedge)
December 2002
RECIPE BY Cooking Light

"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

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

Nutritional Information

  • Calories 201
  • Caloriesfromfat 26%
  • Fat 5.9g
  • Satfat 3g
  • Monofat 0.7g
  • Polyfat 0.5g
  • Protein 12.7g
  • Carbohydrate 22.9g
  • Fiber 0.5g
  • Cholesterol 39mg
  • Iron 0.7mg
  • Sodium 424mg
  • Calcium 66mg

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Press graham cracker crumbs into bottom of a 9-inch springform pan coated with cooking spray.

Step 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.

Step 4

Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife.

Step 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.

Step 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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Ratings & Reviews

EllenDeller's Review

Saecca
November 25, 2012
This is an exceptionally good cheesecake that you could use a base for all kinds of things. I skipped the strawberries and made the rum-raisin sauce from the rum-raisin cheesecake in the same issue of CL, but you could drizzle chocolate, make a fruit sauce, add lemon--all kinds of things. The best part is that the cheesecake itself has such a nice texture--not too thick and block-like--and the calorie and fat count is right where it shoudl be for healthy eating. It's also not "too much" at the end of a meal.

rstarrlemaitre's Review

kaycee
January 27, 2011
I agree that it was a little bland, but I appreciated the fact, in the sense that I wanted a light cheesecake! I would have doubled the strawberry topping and perhaps added it into the rest of the batter, to increase the burst of strawberry flavor.

Saecca's Review

rstarrlemaitre
June 03, 2010
I LOVE THIS RECIPE! I plan to make at again this week! I used a reduced fat ready made graham cracker crust (it was cheaper than the graham crackers). My baking times were a little shorter (5 minutes or so) and I had extra batter which I just backed along side in a pan in 1 in of water. The texture and taste are spot on for the cheesecake effect. My hubs said that it was a little less sweet than normal cheesecake, but I added sliced strawberries and a bit of the pureed strawberries as a sauce on top which made the cheesecake just perfect to compliment the sweetness of the strawberries. I highly recommend this!!

kaycee's Review

EllenDeller
August 16, 2009
Excellent texture, a nice lite cheesecake, I agree that it is not high on taste, next time I will increase the sugar in the cake batter and maybe add something to the strawberry sauce, perhaps a little mint or lemon
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