Email to Buny      

Strawberry: Light & Luscious Strawberry Cheesecake

Source of Recipe

Low-Fat Meals, Vol. VI, #3


List of Ingredients

1 1/2 cups graham-cracker crumbs
3 tablespoons melted margarine
--or butter
nonstick cooking spray
15 ounces part-skim ricotta cheese
1 cup granulated sugar -- divided
2/3 cup all-purpose flour
4 eggs -- separated
2 tablespoons grated lemon peel
2 teaspoons vanilla exact
1 cup nonfat sour cream
6 cups strawberries
--stemmed and divided
4 teaspoons lemon juice
1/4 cup red currant jelly -- melted


Recipe

Preheat oven to 300ºF. In medium bowl, combine crumbs and margarine. Press onto bottom and 2 inches up sides of a 9-inch springform pan lightly coated with cooking spray; set aside. In mixer bowl, beat ricotta cheese until smooth. Add 3/4 cup sugar, flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream; blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake in center of oven 1 hour.

Turn off oven; cool 1 hour with door ajar. Remove from oven; chill thoroughly, about 2 hours. In blender or food processor, puree 4 cups strawberries with the remaining cup sugar and lemon juice; strain sauce to remove seeds. Cover and chill. Halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce. Makes 14 servings.