Strawberry-Topped Cheesecake

(Courtesy of Better Homes and Gardens)

 

Ingredients:

1/2 c. graham cracker crumbs

4 tsp. margarine or butter, melted

2 pkgs. (8 oz. each) fat-free cream cheese

1 c. fat-free cottage cheese

1/4 c. fat-free milk

3/4 c. sugar

2 Tbsp. all-purpose flour

1 1/4 tsp. vanilla

1/2 tsp. shredded lemon peel

3 eggs or 3/4 c. refrigerated or frozen egg product, thawed

1/4 c. fat-free or light dairy sour cream

2 tsp. fat-free milk

1 tsp. sugar

1 c. sliced strawberries

 

Directions:

In a small bowl, stir together the graham crackers and melted margarine or butter.  Press onto the bottom of an 8-inch springform pan.  Set aside.

 

Cut up the cream cheese.  In a large food processor bowl place the undrained cottage cheese and the 1/4 c. milk.  Cover and process until smooth.  Add cream cheese, 3/4 c. sugar, flour, 1 tsp. vanilla and lemon peel.  Cover; process until smooth.  Add the eggs and process just until combined.  Do not over process.  Pour mixture into pan.  Place on a baking sheet.

 

Bake in a 375 degree oven for 35-40 minutes or until set.  Cool for 15 minutes.  Using a narrow metal spatula, loosen the side of the cheesecake from pan.  Cool 30 minutes more, then remove the side of pan.  Cool completely.  Cover and chill for at least 4 hours.

 

In a small bowl, combine the sour cream, 2 tsp. milk, 1 tsp. sugar and the remaining vanilla.  To serve, arrange berries on top of cheesecake; drizzle with sour cream mixture. 

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