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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Ingredients:
3/4 cup graham cracker crumbs, about 5 cookie sheets |
nonstick cooking spray |
2 cups 1% low fat cottage cheese |
1/4 cup all-purpose flour |
16 ounces light cream cheese, softened |
1/2 cup sugar |
2 teaspoons vanilla |
2 large egg whites |
1 large egg |
1/2 cup strawberry |
1 teaspoon water |
Directions:
1. Preheat oven to 450.
2. Press graham cracker crumbs into bottom of a 9-inch springform pan coated with cooking spray.
3. Place cottage cheese in a blender, and process until smooth. Lightly spoon flour into a dry measuring cup level with a knife. Combine flour, cream cheese, and sugar in a large bowl, beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add egg whites and egg, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan.
4. Combine strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife.
5. Bake at 450° for 15 minutes. Reduce oven temperature to 250 (do not remove cheesecake from oven) bake an additional 45 minutes or until cheesecake center barely moves when pan is touched.
6. Remove cheesecake from oven run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Cut into wedges.
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