The Motherlode New York Strawberry Cheesecake

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February 3, 2012

The secret to a smooth cheesecake without cracks is in the cooking and cooling process. No need to worry in this case, as the topping will fill in the cracks. If you use reduced-fat ingredients, the calories are significantly lower, but this cheesecake is still the motherlode of desserts.

The Cheesecake Factory lists the calories in their original cheesecake as 710 per serving. This recipe has 216 calories and is just as rich. Enjoy!

Ingredients:

Crust

1 1/4 cups reduced fat graham cracker crumbs
2 Tbsp sugar
2 Tbsp egg substitute

Filling

15 oz reduced fat or fat free ricotta cheese
12 oz nonfat cream cheese
1/2 cup egg substitute
1/3 cup all-purpose flour
3/4 cup sugar
2 tsp vanilla
1 Tbsp lemon juice

Topping

1/2 cup nonfat sour cream
2 Tbsp sugar
1 pint basket fresh strawberries, stems removed

Place the crumbs and egg substitute in a mixing bowl, mixing until crumbs are moist. Adjust consistency to create a crumbled texture that is pliable. Coat a 9-inch spring form pan with cooking spray. Using a small measuring cup, press the crumbs down on the bottom and slightly up the sides to approximately 1/2 inch thick. Bake the crust at 350⁰F in the oven for 8-10 minutes. Cool. Place all filling ingredients in a food processor and process until smooth. Pour the filling into the crust and bake at 325⁰F for 55 to 60 minutes until the center is firm. The center should measure 150⁰F to prevent cracking. Finish the cheesecake with the sour cream/sugar topping, mixing both and spreading over the top. Return to oven for 10 minutes. Turn off oven and leave door ajar. Bring to room temperature, cover cheesecake and refrigerate at least three hours. Release spring form. Arrange strawberries on top, serve at room temperature.

3 hearts

Category:

Desserts