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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This is my family's favorite cheesecake-I make it for birthdays. I revised the original recipe by using low-fat cottage cheese and cream cheese, and I added the strawberries. -CL Reader Ingredients:
3/4 cup graham cracker crumbs (about 5 cookie sheets) |
cooking spray |
2 cups 1% low-fat cottage cheese |
1/4 cup all-purpose flour |
2 cups (16 ounces) light cream cheese, softened |
1/2 cup sugar |
2 teaspoons vanilla extract |
2 large egg whites |
1 large egg |
1/2 cup strawberries |
1 teaspoon water |
Directions:
1. Preheat oven to 450°.
2. Press graham cracker crumbs into bottom of a 9-inch springform pan coated with cooking spray.
3. Place cottage cheese in a blender, and process until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cream cheese, and sugar in a large bowl; beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add egg whites and egg, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan.
4. Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife.
5. Bake at 450° for 15 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 45 minutes or until cheesecake center barely moves when pan is touched.
6. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into wedges.
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