Low Fat Strawberry Cheesecake

Name: Low Fat Strawberry Cheesecake
Cook time: P1H
Total time: P6H
Yield: 8
Cuisine: Fusion
Ingredients: graham cracker pie crust; eggs; salt; lemon juice; vanilla extract; almond extract; sugar; flour; lemon zest; cottage cheese; sour cream; strawberry glaze; strawberries

Cottage cheese and sour cream make this light and healthy version of strawberry cheesecake.

Yield

8
servings

Prep

15
min

Cook

60
min

Ready

6
hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1		graham cracker pie crust 9 inches	*
4	large	eggs separated
½	teaspoon	salt
2	tablespoons	lemon juice
1	teaspoon	vanilla extract
1	teaspoon	almond extract	*
1	cup	sugar
⅔	cup	all-purpose flour sifted
1 ½	teaspoons	lemon zest grated
2	cups	cottage cheese	*
1	cup	sour cream
		strawberry glaze	*
1	pint	strawberries fresh	*

Ingredients

Amount	Measure	Ingredient	Features
1	each	graham cracker pie crust 9 inches	*
4	large	eggs separated
2.5	ml	salt
30	ml	lemon juice
5	ml	vanilla extract
5	ml	almond extract	*
237	ml	sugar
158	ml	all-purpose flour sifted
7.5	ml	lemon zest grated
473	ml	cottage cheese	*
237	ml	sour cream
1	x	strawberry glaze	*
473	ml	strawberries fresh	*

Directions

Preheat oven to 300℉ (150℃). Prepare crust; set aside.

In a medium bowl, beat egg yolks until light. Blend in salt, lemon juice, vanilla, almond extract, sugar, flour and lemon peel.

Put cottage cheese into a large bowl. Add a small amount of egg yolk mix ture. Beat on high speed until curd is broken and nearly smooth. Add remaining egg yolk mixture and sour cream; beat untill blended.

Beat egg whites until stiff, but not dry. Fold into cheese mixture. Pour into crust. Bake 1 hour.

Top with Strawberry Glaze, and fresh strawberries. Refrigerate 5 hours before serving.