Strawberry Cheesecake-low fat
Submitted by cameronshove
A lighter take on strawberry cheesecake using pureed cottage cheese and whipped egg whites instead of cream cheese. Topped with a glossy crushed strawberry glaze, all on a graham cracker crust.
YIELD
8 servingsPREP
30 minCOOK
7 minREADY
120 minReal cheesecake flavor without the guilt trip. This lighter version swaps out cream cheese for pureed low-fat cottage cheese, and uses whipped egg whites for lift instead of heavy cream.
Orange juice and zest brighten the filling, while unflavored gelatin gives it that firm, sliceable set you expect from a proper cheesecake. The graham cracker crust is kept lean with just two tablespoons of margarine.
The finishing touch is a glossy strawberry glaze made from crushed berries and a bit more gelatin, spread across the top for a vibrant, fruity cap on every slice.
Kitchen Tips
- Blend or sieve the cottage cheese until completely smooth; any curds left will show up in the finished texture
- Beat egg whites until truly stiff peaks form before folding, as they provide all the airiness in this recipe
- Let the cheesecake filling set completely in the fridge before adding the glaze, or the layers will bleed together
- Works with fresh or frozen unsweetened strawberries; thaw frozen berries completely and drain before crushing
Ingredients
Directions
Crush fresh strawberries, or thaw frozen unsweetened.
*For ⅓ cup evaporated milk, you can place a scant 2 tbsp powdered skim milk in a measuring cup and fill with liquid milk up to ⅓ mark.
Preheat oven to 400℉ (200℃).
Melt margarine in 9 inch pan.
Add crumbs, mix and press mixture over bottom of pan.
Bake 5 to 7 minutes.
Cool.
Sieve cottage cheese or purée in blender.
Add milk and stir until smooth.
Chill.
In saucepan, mix 1½ tablespoons gelatin and 1 tablespoon sugar.
Add juice and rind.
Heat over low heat, stirring constantly until gelatin is dissolved.
Remove from heat.
Let stand at room temperature.
In medium bowl beat egg whites with salt until stiff.
Fold in gelatin and cottage cheese.
Pour over crumbs.
Refrigerate until set before adding glaze.
GLAZE:
Mix remaining ⅓ package of gelatin with water and 1 tablespoon sugar.
Heat until gelatin is dissolved. Stir in strawberries.
Pour mixture over cheesecake and spread with spatula.
Refrigerate until firm.
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