Light and Luscious Strawberry Cheesecake
Makes:
1 (9-inch) cheesecake (14 servings)
Total Time:
2 hr
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- 1 1/2 cups pecan shortbread cookies crumbs
- 5 tablespoons melted margarine or butter
- 1 container (15 ounces) part-skim ricotta cheese
- 1 cup sugar, divided 3/4 and 1/4
- 2/3 cup flour
- 4 eggs, separated
- 2 tablespoons grated lemon peel
- 2 teaspoons vanilla
- 1 cup nonfat light sour cream or sour cream substitute
- 3 pint baskets California strawberries, stemmed
- 4 teaspoons lemon juice
- 1/4 cup strawberry jelly, melted
make it
Preheat oven to 300 degrees F. 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.
Notes
Source provided by: California Strawberry Commission
