Light And Luscious Strawberry Cheesecake

Serving Size : 14
Ingredients

for prepare Light And Luscious Strawberry Cheesecake

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	cup	graham-cracker crumbs
3	tablespoons	melted margarine
or butter nonstick cooking spray light and luscious strawberry cheesecake
15	ounces	part-skim ricotta cheese
1	cup	granulated sugar - divided
2/3	cups	all-purpose flour
4		eggs - separated
2	tablespoons	grated lemon peel
2	teaspoons	vanilla exact
1	cup	nonfat sour cream
6	cups	strawberries
stemmed and divided light and luscious strawberry cheesecake
4	teaspoons	lemon juice
1/4	cup	red currant jelly - melted

1. Preheat oven to 300°F. 2. In medium bowl, combine crumbs and margarine. Press onto bottom and 2 inches up sides of a 9-inch springform pan lightly coated with cooking spray; set aside. 3. In mixer bowl, beat ricotta cheese until smooth. Add 3/4 cup sugar, flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream; blend thoroughly. In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top. 4. Bake in center of oven 1 hour. Turn off oven; cool 1 hour with door ajar. Remove from oven; chill thoroughly, about 2 hours. 5. In blender or food processor, puree 4 cups strawberries with the remaining cup sugar and lemon juice; strain sauce to remove seeds. Cover and chill. 6. Halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce. Makes 14 servings. Preparation time: 30 minutes. Baking time: 1 hour. Cooling time: 1 hour. Chilling time: 2 hours. Per serving: About 244 cal, 6 g pro, 50 g car, 7 g fat, 26% cal from fat, 71 mg chol, 108 mg sod, 2 g fiber.

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