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Heavenly Strawberry Cheesecake
Author/Submitted by: Wisconsin Department of Agriculture
Servings: 12
Categories:
Cheesecakes
/
Desserts
Ingredients: 3/4
cup
graham crackers,
crushed
2
tablespoons
lowfat margarine,
melted
15
ounces
lowfat ricotta cheese 8
ounces
plain nonfat yogurt 1
cup
sugar 2
tablespoons
all-purpose flour 2
tablespoons
lemon juice 1
package
light cream cheese,
(8 oz.) softened
3/4
cup
liquid egg substitute,
refrigerated or
frozen, thawed 2 1/2
teaspoons
vanilla 2
cups
fresh strawberries,
sliced
Directions:
Combine crushed graham crackers and margarine. Press into bottom of 9-inch
springform pan. Bake in 325 F. oven for 5 minutes. Cool.
In blender container, combine ricotta cheese, yogurt, sugar, flour and lemon juice. Cover and blend until smooth. Set aside. In a large mixer bowl, beat cream cheese on medium speed of electric mixer until smooth. Slowly add ricotta cheese mixture, egg product and vanilla to cream cheese mixture, beating on low speed until combined.
Pour into crust. Place on shallow baking pan in oven. Bake at 325 F. for 1 hour or until center is nearly set when gently shaken. Cool for 30 minutes more, remove sides of pan. Cool completely. Chill for 4-6 hours. Top with fresh strawberries.
This is a rich and creamy Italian-style cheesecake.
This is a rich and creamy Italian-style cheesecake.
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