Light lemon cheesecake with strawberries

8 Servings

Ingredients

Quantity Ingredient
¼ cup Grape nuts cereal
1¼ cup Plus 3 1/2 tablespoons granu lated
Sugar; divided
12 ounces Reduced-fat cream cheese; softened
2 larges Eggs; separated
1 teaspoon Vanilla
¼ teaspoon Salt
16 ounces Low-fat lemon yogurt
½ cup All-purpose flour
1 pint Strawberries; hulled and halved
(if large)

Directions

Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 300 degrees. Coat a 9-inch springform pan with nonstick cooking spray or lightly brush with vegetable oil.

In a food processor, combine cereal and 1½ tablespoons sugar.

Process until fine crumbs form. Place crumb mixture in prepared pan; tilt and rotate the pan to coat the bottom and sides with crumbs. Tap the pan on the counter so that the crumbs are evenly distributed. Set aside.

In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add 1 ¼ cups sugar, egg yolks, vanilla and salt. Beat until smooth. With mixer at low speed, gradually add yogurt and flour, beating until smooth. (Alternately, you can blend all ingredients in a food processor.)In a large clean mixing bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add remaining 2 tablespoons sugar, whipping until stiff but not dry peaks form. With a rubber spatula, fold the beaten whites into the cream cheese mixture.

Turn batter into prepared pan. Bake for 50 to 60 minutes or until the cheesecake is puffed and the top is pale golden and dry to the touch.

Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Remove the cheesecake from the oven and let cool completely on a wire rack. Remove the springform pan sides.

Refrigerate, loosely covered with plastic wrap, for at least 4 hours or up to 2 days.

Shortly before serving, arrange strawberries over the cheesecake.

Yield: 8 servings. By Tina Danze.

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