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Measurements

Cheesecake - sugarfree

Yield: 12 Servings

Nonstick Cooking Spray
1/4 c Graham-Cracker Crumbs
1 pk 8oz Light Cream Cheese Neufchatel
1 pk 15oz Reduced-Fat Cottage Cheese
3/4 c Unsweetened applesauce
2 Eggs
1 1/2 t Vanilla Extract
1/2 t Grated Lemon Peel
1/4 t Salt
1 pt Strawberries

Cover outside of 8x3" springform pan with foil (to prevent mixture from leaking during baking). Spray pan with nonstick cooking spray, then evenly sprinkle graham-cracker crumbs in bottom; set aside.
Preheat oven to 350F. In food processor with knife blade attached, blend light cream cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes. With oven door closed, turn off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4 hours or until well chilled.
To serve, carefully remove cheesecake from pan. Slice strawberries; arrange on top of cheesecake.


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