Light and Luscious Strawberry Cheesecake w/ Fresh Strawberry Sauce
Yield: one 9-inch cheesecake (14 servings)1 1/2 cups graham cracker crumbs
3 tablespoons melted margarine or butter
1 carton (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 teaspoons vanilla
1 cup nonfat light sour cream substitute
3 pint baskets California strawberries, stemmed
4 teaspoons lemon juice
1/4 cup strawberry or red currant jelly, melted
Preheat oven to 300 degrees.
In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch cheesecake 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.
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.
Source: California Strawberry Commission