Low Fat Cheesecake Recipes

Ingredients:

1 1/2 cup graham-cracker crumbs
3 tbsp melted margarine -or butter
nonstick cooking spray
15 oz part-skim ricotta cheese
1 cup granulated sugar, divided
2/3 cup all-purpose flour
4 eggs, separated
2 tbsp grated lemon peel
2 tsp vanilla exact
1 cup nonfat sour cream
6 cup strawberries -stemmed and divided
4 tsp lemon juice
1/4 cup red currant jelly, melted

Instructions:

1. Preheat oven to 300°F.

2. In medium bowl, combine crumbs and margarine. Press onto bottom and 2
inches up sides of a 9-inch springform pan lightly coated with cooking
spray; set aside.

3. In mixer bowl, beat ricotta cheese until smooth. Add 3/4 cup sugar,
flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream;
blend thoroughly. In another bowl, beat egg whites until stiff but not dry;
fold into cheese mixture. Pour into prepared crust; smooth top.

4. Bake in center of oven 1 hour. Turn off oven; cool 1 hour with door
ajar. Remove from oven; chill thoroughly, about 2 hours.

5. In blender or food processor, puree 4 cups strawberries with the
remaining cup sugar and lemon juice; strain sauce to remove seeds. Cover
and chill.

6. Halve remaining strawberries; arrange on top of cake. Brush strawberries
with jelly. Cut cake into wedges; serve with sauce.

Makes 14 servings. Preparation time: 30 minutes. Baking time: 1 hour.
Cooling time: 1 hour. Chilling time: 2 hours.

Per serving: About 244 cal, 6 g pro, 50 g car, 7 g fat, 26% cal from fat,
71 mg chol, 108 mg sod, 2 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 14