This tastes too good to be low in fat. But it is. The secret is yogurt, which replaces most of the cream cheese.
Makes 10 servings
- 2-1/2 cups Yogurt Cheese (see recipe below)
- 1 cup finely crushed gingersnaps (about 20 cookies)
- 1 cup finely crushed vanilla wafers (about 25 cookies)
- 1 tablespoon all-purpose flour
- 1/4 cup butter, melted
- 3/4 of an 8-ounce package (6 ounces) reduced-fat cream cheese (Neufchatel), softened
- 1 cup sugar
- 1 tablespoon orange juice
- 3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
- 1-1/2 teaspoon finely shredded orange peel (set aside)
- 1-1/2 teaspoon grated gingerroot
- 1/3 cup strawberry jelly
- 2 cups sliced strawberries
- 1 cup orange segments
1. Prepare the Yogurt Cheese at least one day ahead. (See recipe below.)
2. Preheat oven to 350 degrees F. For crust, in a mixing bowl combine crushed gingersnaps, wafers, and flour. Drizzle with melted butter. Toss to mix well. Press crumb mixture onto the bottom and 1-1/2 inches up the sides of an 8-inch springform pan. Bake for 5 minutes.
3. For filling, in a mixing bowl combine Yogurt Cheese, cream cheese, the 1 cup sugar, and orange juice; beat with an electric mixer on medium speed until smooth. Add eggs; beat on low speed just until combined. Stir in the orange peel and gingerroot. Pour batter into crust.
4. Bake about 50 minutes at 350 degrees F or until the center appears nearly set when shaken. Cool for 15 minutes on a wire rack. Use a flexible metal spatula to loosen the crust from the sides of the pan. Cool for 30 minutes more; remove the sides of the pan. Cool on a wire rack. Chill for several hours.
5. For topping, melt jelly in a small saucepan over low heat. Cool slightly. In a bowl stir together strawberries and orange segments.
6. To serve, slice cheesecake. Top each serving with fruit. Drizzle with cooled jelly. Store any remaining cheesecake in the refrigerator.
Nutrition facts per serving: 404 cal., 13 g total fat (5 g sat. fat), 85 mg chol., 342 mg sodium, 59 g carb., 1 g fiber, and 14 g pro. Daily Values: 15% vit. A.Yogurt Cheese
Take a look at these tips for creating Yogurt Cheese:
Strawberries are fully ripe when picked. When shopping, choose berries that are plump and well rounded. Size is not an indication of flavor. Berries should be bright, shiny red with no white "shoulders." Look for fresh-looking green caps.
- Chill berries, unrinsed and lightly covered, until needed. They don't store well for more than a few days.
- Rinse berries with cool water just before serving, then pat dry. To remove green caps, twist the cap gently after rinsing.
- A one-pint basket of strawberries yields 3-1/4 cups whole medium berries or 2-1/4 cups sliced berries.
- To freeze berries, arrange rinsed berries, with stems removed, on a baking sheet. Place in the freezer until berries are solid; transfer to plastic containers or bags. Return to freezer.