Light and
Luscious Strawberry Cheesecake with Fresh Strawberry Sauce
- 1 1/2 cups graham cracker
crumbs
3 tablespoons melted margarine or butter
1 (15-ounce) carton part-skim ricotta cheese
1 cup granulated sugar - divided use
2/3 cup all-purpose flour
4 large eggs, separated
2 tablespoons grated lemon peel
2 teaspoons vanilla extract
1 cup nonfat light sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoons lemon juice
1/4 cup red currant jelly, melted
- Preheat oven to 300*F
(150*C).
- In medium bowl mix crumbs
and margarine. Press onto bottom and 2-inches up sides of lightly
greased 9-inch springform pan; set aside.
- To make filling, in mixer
bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar,
the flour, egg yolks, lemon peel and vanilla; mix well. Stir
in sour cream substitute to blend thoroughly. In another bowl,
beat egg whites until stiff but not dry; fold into cheese mixture.
Pour into prepared crust; smooth top. Bake 1 hour. Turn off oven;
cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
- Meanwhile, to make sauce,
in blender or food processor puree 2 baskets of the strawberries
with the remaining 1/4 cup sugar and the lemon juice; strain
sauce to remove seeds. Cover and chill.
- To complete cake, halve
remaining strawberries; arrange on top of cake. Brush strawberries
with jelly. Cut cake into wedges; serve with sauce.
Makes 1 (9-inch) cheesecake
(14 servings).
Nutritional Information:
290 calories; 12 g fat; 70 mg cholesterol; 170 mg sodium; 40
g carbohydrate; 2 g fiber; 7 g protein.
Recipe provided courtesy of California Strawberry
Commission. ©2003 California Strawberry Commission. All
rights reserved. Used with permission.
