Light and Luscious Strawberry Cheesecake
Light and Luscious Strawberry Cheesecake

Light and Luscious Strawberry Cheesecake

2 Hr(s)
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1 serving
Original recipe yields 1 serving
1 1/2 cups pecan shortbread cookies crumbs
5 tablespoons melted margarine or butter
1 container (15 ounces) part-skim ricotta cheese
1 cup sugar, divided 3/4 and 1/4
2/3 cup flour
4 eggs, separated
2 tablespoons grated lemon peel
2 teaspoon s vanilla
1 cup nonfat light sour cream or sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoon s lemon juice
1/4 cup strawberry jelly, melted
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Let's Make It
1
Preheat oven to 300 degrees F. In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch springform pan; set aside.
2
To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
3
Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.
4
To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
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