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Strawberry-Topped Cheesecake

  • Makes: 12 servings
  • Prep: 20 mins
  • Cool: 2 hrs
  • Bake: 35 mins 375°F


  • 1/2 cup graham cracker crumbs
  • 4 teaspoons margarine or butter, melted
  • 2 8 ounce package fat-free cream cheese (block style)
  • 1 cup fat-free cottage cheese
  • 1/4 cup fat-free milk
  • 3/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 1/4 teaspoons vanilla
  • 1/2 teaspoon shredded lemon peel
  • 3 eggs or 3/4 cup refrigerated or frozen egg product, thawed
  • 1/4 cup fat-free or light dairy sour cream
  • 2 teaspoons fat-free milk
  • 1 teaspoon sugar
  • 1 cup sliced strawberries


  1. In a small bowl stir together the graham cracker crumbs and melted margarine or butter. Press onto the bottom of an 8-inch springform pan. Set aside.
  2. Cut up the cream cheese. In a large food processor bowl place the undrained cottage cheese and the 1/4 cup milk. Cover and process until smooth. Add cream cheese, the 3/4 cup sugar, the flour, 1 teaspoon of the vanilla, and the lemon peel. Cover; process until smooth. Add the eggs or egg product and process just until combined. Do not over process. Pour mixture into pan. Place on a baking sheet.
  3. Bake in a 375 degree F oven for 35 to 40 minutes or until set. Cool for 15 minutes. Using a narrow metal spatula, loosen the side of the cheesecake from pan. Cool 30 minutes more, then remove the side of pan. Cool completely. Cover and chill for at least 4 hours.
  4. In a small bowl combine the sour cream, 2 teaspoons milk, the 1 teaspoon sugar, and the remaining vanilla. To serve, arrange berries on top of cheesecake; drizzle with sour cream mixture. Makes 12 servings.

Nutrition Facts (Strawberry-Topped Cheesecake)

  • Per serving:
  • 163 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 62 mg chol. ,
  • 92 mg sodium ,
  • 22 g carb. ,
  • 0 g fiber ,
  • 11 g pro.

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