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Strawberry Cheesecake

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(total ratings: 2)
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Servings: 12
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.

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

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


Reviewer: Yasmin
The cheesecake was scrumptious my 13 children were fighting over the taste of the fresh strawberries.The made me make it for another time and my 3rd husband asked me to make his greatgrandfather one.

Reviewer: Niomi
cheesecake was good but needed improving on the taste buds.as it was suppose to be low-fat it was still quite sweet.


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