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Heavenly Strawberry Cheesecake

Author/Submitted by: Wisconsin Department of Agriculture
Servings: 12
Categories: Cheesecakes / Desserts

3/4  cup  graham crackers, crushed
2  tablespoons  lowfat margarine, melted
15  ounces  lowfat ricotta cheese
8  ounces  plain nonfat yogurt
1  cup  sugar
2  tablespoons  all-purpose flour
2  tablespoons  lemon juice
1  package  light cream cheese, (8 oz.) softened
3/4  cup  liquid egg substitute, refrigerated or
    frozen, thawed
2 1/2  teaspoons  vanilla
2  cups  fresh strawberries, sliced

Combine crushed graham crackers and margarine. Press into bottom of 9-inch springform pan. Bake in 325 F. oven for 5 minutes. Cool. In blender container, combine ricotta cheese, yogurt, sugar, flour and lemon juice. Cover and blend until smooth. Set aside. In a large mixer bowl, beat cream cheese on medium speed of electric mixer until smooth. Slowly add ricotta cheese mixture, egg product and vanilla to cream cheese mixture, beating on low speed until combined. Pour into crust. Place on shallow baking pan in oven. Bake at 325 F. for 1 hour or until center is nearly set when gently shaken. Cool for 30 minutes more, remove sides of pan. Cool completely. Chill for 4-6 hours. Top with fresh strawberries.

This is a rich and creamy Italian-style cheesecake.

This is a rich and creamy Italian-style cheesecake.

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