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Fresh Strawberry Cheesecake Recipe
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Soft margarine||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Low fat cottage cheese||8 Ounce|
|Light cream cheese||8 Ounce (1 Package)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄2 Cup (8 tbs)|
|Non dairy whipped topping||2 Cup (32 tbs) (Prepared)|
|Egg whites||3 , stiffly beaten|
|Halved strawberries||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 2697 Calories from Fat 1080
% Daily Value*
Total Fat 120 g184.5%
Saturated Fat 82.3 g411.6%
Trans Fat 0 g
Cholesterol 49.9 mg
Sodium 2769.4 mg115.4%
Total Carbohydrates 317 g105.6%
Dietary Fiber 7.5 g30.1%
Sugars 232.6 g
Protein 102 g204%
Vitamin A 6.7% Vitamin C 344%
Calcium 109.1% Iron 15.1%
*Based on a 2000 Calorie diet
Stir in the water until mixture is moist.
Press into the bottom and slightly up the sides of a 10 in. (25 cm) springform pan.
Refrigerate until ready to use.
Filling: Combine cottage cheese and cream cheese in a food processor or large bowl.
Process or beat until cheeses are blended and creamy.
Beat in sugar replacement and vanilla.
Sprinkle and soften the gelatin in the cold water in a microwave-proof cup or bowl.
Heat in the microwave for 1 to 2 minutes.
Stir to dissolve the gelatin.
Then completely fold the gelatin into the cheese mixture.
Fold 1 cup (250 mL) of the prepared whipped topping and the three stiffly beaten egg whites into the cheese mixture.
Transfer mixture to prepared crust.