Strawberry-Topped Cheesecake

Strawberry-Topped Cheesecake

Slice into this low-fat cheesecake and you'll forget you're dieting. Fat-free cheese and sour cream provide plenty of creamy texture and rich flavor but keep the dessert within healthy eating guidelines.

Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
20 mins

Strawberry-Topped Cheesecake

Slice into this low-fat cheesecake and you'll forget you're dieting. Fat-free cheese and sour cream provide plenty of creamy texture and rich flavor but keep the dessert within healthy eating guidelines.

Strawberry-Topped Cheesecake
SERVINGS
12
PREP TIME
20 mins
Ingredients
  • 1/2  cup graham cracker crumbs
  • 4   teaspoons margarine or butter, melted
  • 2  8  ounce package 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
Related Video
How to Make Cheesecake

With so many ways to customize it, learning how to make cheesecake gives youa blank slate on which to build a glorious dessert. Whether you add fruit, nuts, chocolate or caramel, you're about to fall in love with this easy cheesecake recipe.

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.

nutrition information

Per Serving: cal. (kcal) 163, Fat, total (g) 3, chol. (mg) 62, sat. fat (g) 1, carb. (g) 22, fiber (g) 0, pro. (g) 11, sodium (mg) 92, Percent Daily Values are based on a 2,000 calorie diet
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