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Light and Luscious Strawberry Cheesecake

Kraft Memeber Recipe
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Makes: 1 (9-inch) cheesecake (14 servings) Total Time: 2 hr
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
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