Yield: one 9-inch cheesecake (14 servings)
1 1/2 cups graham cracker crumbs
3 tablespoons melted margarine or butter
1 carton (15 ounces) part-skim ricotta cheese
1 cup sugar, divided 3/4 and 1/42/3 cup flour
4 eggs, separated
2 tablespoons grated lemon peel
2 teaspoons vanilla1 cup nonfat light sour cream substitute
3 pint baskets Mayfair strawberries, stemmed
4 teaspoons lemon juice
1/4 cup strawberry or red currant jelly, melted
• Preheat oven to 300 degrees.
• In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch cheesecake pan; set aside.
To make filling, in mixer bowl beat ricotta cheese until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well. Stir in sour cream substitute to blend thoroughly.
• In another bowl, beat egg whites until stiff but not dry; fold into cheese mixture. Pour into prepared crust; smooth top.
• Bake 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.
• Meanwhile, to make sauce, in blender or food processor puree 2 baskets of the strawberries with the remaining 1/4 cup sugar and the lemon juice; strain sauce to remove seeds. Cover and chill.To complete cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.
290 calories; 12 g fat; 70 mg cholesterol; 170 mg sodium; 40 g carbohydrate; 2 g fiber; 7 g protein.”