Strawberry-Topped Cheesecake

To test for a perfectly baked, creamy cheesecake, gently shake the pan after the minimum baking time. The center should appear nearly set. If it still jiggles, bake it five minutes longer and test again.

Ingredients:
1/2 cup graham cracker crumbs
4 teaspoons margarine or butter, melted
Two, 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:
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.

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 overprocess. Pour mixture into pan. Place on a baking sheet.

Bake in a 375-degree 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 four hours.

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.

Recipe makes 12 servings.

Nutrition Facts per Serving:
Calories 163
Total Fat 3g
Saturated Fat 1g
Cholesterol 62mg
Protein 11g
Total Carbohydrate 22g
Dietary Fiber 0g
Sodium 92mg