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Strawberry: Strawberry Ribbon Cheesecake

Source of Recipe

Low-Fat Meals, Vol. VI, #3


List of Ingredients

1 10 ounces frozen strawberries in syrup -- thawed
1 tablespoon cornstarch
nonstick cooking spray
1 1/2 cups fatfree cinnamon graham crackers -- finely crushed
2 tablespoons prepared powdered butter-flavored mix
16 ounces nonfat cream cheese
14 ounces low-fat sweetened condensed milk
4 egg whites
1 egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
1/3 cup unsifted flour


Recipe

Preheat oven to 300ºF. In small saucepan over medium heat, heat combined strawberries and cornstarch until thickened and clear. Cool. Spray bottom of 9-inch springform pan with cooking spray. Combine graham cracker crumbs and butter- flavored mix; press firmly on bottom of prepared pan. In mixer bowl, beat cheese until fluffy. Gradually beat in lowfat sweetened condensed milk until smooth. Add egg whites, egg, lemon juice and vanilla; mix well. Stir in flour. Pour half of batter in prepared pan. Spoon strawberry mixture evenly over batter. Top with remaining batter. Bake 50 to 55 minutes, or until center is set. Cool. Refrigerate about 2 hours. Garnish with fresh strawberries.