Strawberry Topped Cheesecake
Low Sodium Recipe
A creamy cheese filling using cream and cottage cheeses in a graham crust. Topped with sliced strawberries.
1/2 cup graham cracker crumbs
4 teaspoons butter
2 8-ounce packages fat free cream cheese
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 substitute, thawed
1/4 cup fat free or light dairy sour cream
2 teaspoons fat free milk
1 teaspoon sugar
1 cup sliced strawberries
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.
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.
Did you know - July 30 is National Cheesecake Day.
Recipe makes 12 servings
Calories per serving: 163; Total Fat: 3g; Saturated fat: 1g; Cholesterol: 62mg; Protein: 11g; Carbohydrates: 22g; Fiber: 0g; Sodium: 92mg