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Strawberry: Lowfat Strawberry Marble Cheesecake

Source of Recipe

dancer


List of Ingredients

4 egg whites, room temperature (divided use, see note)
1 1/2 cups graham cracker crumbs (8 whole crackers, crushed)
1 1/2 cups sugar (divided use)
1 tablespoon margarine or butter, melted
nonstick cooking spray
1 (15-ounce) carton nonfat ricotta cheese
1 (8-ounce) package reduced-fat cream cheese
1 (8-ounce) package nonfat cream cheese
1/4 cup cornstarch
2 eggs
1/4 teaspoon cream of tartar
1 1/4 cup finely chopped strawberries, drained


Recipe

Bring egg whites to room temperature; crush graham crackers, melt margarine;
chop strawberries

Preheat oven to 350 degrees. Beat 1 egg white until foamy; add crumbs, 1/4 cup sugar and melted margarine; mix well. Coat the bottom of a 9-inch springform pan with cooking spray and press crumbs firmly into bottom of pan. Bake for 10 minutes. Remove from oven and allow to cool. Lower oven setting to 300 degrees.

In a food processor or with an electric mixer, blend ricotta, cream cheeses, cornstarch and 1cup of sugar. Add the whole eggs; mix well.

In a separate bowl, beat remaining egg whites with cream of tartar until foamy; add 1/4 cup sugarand beat to soft peaks. Fold egg whites and strawberries into the cheese mixture. Spoon cheese mixture on top of crust.

Bake 1 hour; then turn off the oven and leave the cake inside with the door closed 1 more hour. Remove from oven; cool at room temperaturefor 1 to 2 hours. Refrigerate several hours or overnight.
Makes 8 servings.