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Post # 1
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Join Date: 22 Jun 2011
Location:  KuwaitPosts: 448 |
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Strawberry-Topped Cheesecake |
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Ingredients
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 Directions 1.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. 2.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. 3.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. 4.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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