LIGHT AND LUSCIOUS STRAWBERRY CHEESECAKE

Light and Luscious Strawberry Cheesecake image

Provided by My Food and Family

Categories Home

Time 2h

Number Of Ingredients 12

Ingredients

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 teaspoon s vanilla
1 cup nonfat light sour cream or sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoon s lemon juice
1/4 cup strawberry jelly, melted

Steps:

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g