Strawberry Cheesecake

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.

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.

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!!

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