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    Strawberry-Topped Cheesecake


    Source of Recipe


    Marla

    List of Ingredients




    Strawberry-Topped Cheesecake


    1/2 cup graham cracker crumbs
    4 teaspoons margarine or butter, melted
    2 8-ounce packages fat-free cream cheese (block style)
    1 cup fat-free cottage cheese
    1/4 cup fat-free milk
    3/4 cup sugar
    2 tablespoons all-purpose flour
    1-1/4 teaspoons vanilla
    1/2 teaspoon shredded lemon peel
    3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
    1/4 cup fat-free or light dairy sour cream
    2 teaspoons fat-free milk
    1 teaspoon sugar
    1 cup sliced strawberries

    Recipe



    In a small bowl stir together the graham cracker crumbs and melted margarine or
    butter. Press onto the bottom of an 8-inch springform pan. Set aside.

    Cut up the cream cheese. In a large food processor bowl place the undrained cottage
    cheese and the 1/4 cup milk. Cover and process until smooth. Add cream cheese, the
    3/4 cup sugar, the flour, 1 teaspoon of the vanilla, and the lemon peel. Cover;
    process until smooth. Add the eggs or egg product and process just until combined.
    Do not over process. Pour mixture into pan. Place on a baking sheet.

    Bake in a 375 degree F oven for 35 to 40 minutes or until set. Cool for 15 minutes.
    Using a narrow metal spatula, loosen the side of the cheesecake from pan. Cool 30
    minutes more, then remove the side of pan. Cool completely. Cover and chill for
    at least 4 hours.

    In a small bowl combine the sour cream, 2 teaspoons milk, the 1 teaspoon sugar,
    and the remaining vanilla. To serve, arrange berries on top of cheesecake; drizzle
    with sour cream mixture.

    Makes 12 servings


 

 

 


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