Yield: 12 Servings
Measure | Ingredient |
---|---|
\N \N | Nonstick Cooking Spray |
¼ cup | Graham-Cracker Crumbs |
1 pack | 8oz Light Cream Cheese Neufchatel, halved |
1 pack | 15oz Reduced-Fat Cottage Cheese |
¼ cup | Sugar |
½ cup | Unsweetened applesauce |
2 \N | Eggs |
1½ teaspoon | Vanilla Extract |
½ teaspoon | Grated Lemon Peel |
¼ teaspoon | Salt |
1 pint | Strawberries |
Cover outside of 8x3" springform pan with foil (to prevent mixture from leaking during baking). Spray pan with nonstick cooking spray, then evenly sprinkle graham-cracker crumbs in bottom; set aside.
Preheat oven to 350F. In food processor with knife blade attached, blend light cream cheese and next 7 ingredients until smooth.
Carefully pour cheese mixture over crumbs in pan. Bake 45 minutes.
With oven door closed, turn off oven; let cheesecake remain in oven 30 minutes. remove; cool in pan on wire rack 30 minutes. Cover and refrigerate cheesecake at least 4 hours or until well chilled.
To serve, carefully remove cheesecake from pan. Slice strawberries; arrange on top of cheesecake.
Nutrition: 150 Calories, 7 g fat, 56 mg cholesterol, 170 mg sodium Exchanges: 1 Milk, ½ Fat
Source: Good Housekeeping, April 1993