Strawberry Cheesecake

in Guest Recipe Book

Average Rating:  (total ratings: 2)

Servings: 12

Comments: Note from Diana: Ruth combines all of the ingredients for this low-fat strawberry cheesecake (except for the crust ingredients) in an electric blender. I found that my own blender couldn't handle mixing this much, so if you also have this problem, combine the cheesecake ingredients in a food processor instead, or if you don't own a food processor, use a hand-held or stand mixer. The only difference will be that the strawberries (which should be cut up into small pieces if using an electric hand-held or stand mixer) is that the strawberries will not be pureed.

Ingredients: For Crust: 1 cup graham cracker crumbs 1/4 cup melted butter For Cheesecake: 2 cups 1 % low-fat cottage cheese 1/4 cup all-purpose flour 1/2 to 1 cup sugar (depending on how sweet you want the cheesecake to be) 2 packages (8 oz. each) light cream cheese 2 teaspoons vanilla extract 2 egg whites 1 large egg 1/2 to 3/4 cup fresh strawberries Garnish: (optional) Fresh strawberries Whipped topping

Instructions: Preheat oven to 450 degrees F (230 C). Combine graham cracker crumbs and melted butter; press into a 9-inch springform pan. In a blender, combine the cottage cheese, flour, sugar, cream cheese, vanilla, egg whites and whole egg and strawberries. Blend to an even texture. Pour into prepared springform pan. Bake at 450 degrees F (230 C) for 15 minutes; lower oven temperature to 250 degrees F (120 C) and bake for another 45 minutes. Cool and refrigerate overnight. Remove from springform. If desired, decorate with fresh strawberries and dollops of whipped topping. Makes 12 servings.

Source: Ruth Goldman

Submitted By: Ruth Goldman

Date: April 30, 2004

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County