Recipe - Heavenly Strawberry Cheesecake

Three fourths cup Graham crackers; crushed
2 tablespoon Lowfat margarine; melted
15 ounce Lowfat ricotta cheese
8 ounce Plain nonfat yogurt
1 cup Sugar
2 tablespoon Allpurpose flour
2 tablespoon Lemon juice
1 pack (8 oz.) light cream cheese;
softened
Three fourths cup Liquid egg substitute;
refrigerated or frozen,
thawed
2 One half teaspoon Vanilla
2 cup Fresh strawberries; cut or sliced up

Preparation :20 Cook 1:05 Stand 4:45 Total 6:10

This is a rich and creamy Italianstyle cheesecake.

Combine crushed graham crackers and margarine. Press into bottom of 9inch
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 46 hours. Top with
fresh strawberries.

Nutrition (per serving): 233 calories

Posted to BakeryShoppe Digest V1 #207 by ~patsy~ patsy@sat.net on Aug
29, 1997