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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