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Strawberry Cheesecake

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