BODY FOR LIFE STRAWBERRY CHEESECAKE
Sliced strawberries over protein-enriched cheesecake in a graham cracker crust. Boosts the protein content of this dessert, and produces a smooth texture and rich flavor. An Eating for Life recipe.
Provided by Chef Jodi Town
Categories Cheesecake
Time 3h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spoon cottage cheese into blender and blend until smooth, about 30 seconds. Add vanilla extract and Splenda; blend for about 15 more seconds.
- Add the softened cream cheese and blend for about 30 seconds, scraping down sides as needed. While blending, gradually add the egg substitute and continue to blend until smooth, about 45 seconds.
- Pour cheese filling into Ready Crust and bake until set, about 35 minutes.
- Remove cheesecake from oven and cool for about 15 minutes. Then cover and refrigerate for at least 2 hours.
- Prior to serving, in a small mixing bowl, combine sour cream and sugar substitute.
- Slice cheesecake into 8 portions, top with sliced strawberries and sour cream. Serve and enjoy!
Nutrition Facts : Calories 111.5, Fat 1.4, SaturatedFat 0.7, Cholesterol 9.4, Sodium 463.3, Carbohydrate 9.7, Fiber 0.4, Sugar 6.9, Protein 13.9
STRAWBERRY CHEESECAKE
This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it's topped with delicious strawberries and homemade strawberry sauce. !
Provided by Life Love and Sugar
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F (163°C). Grease a 9×13 pan. 2.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan. 3
- Bake the crust for 10 minutes, then set aside to cool. 4
- Reduce the oven temperature to 300°F (148°C). 5.
- n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 6.
- dd the sour cream and vanilla extract mix on low speed until well combined. 7.
- dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 8.
- our the batter into the pan with the crust and spread evenly. 9.
- ake the cheesecake for 30 minutes. 10.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes. 11.
- Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking. 12.
- Put the cheesecake in the fridge to cool completely, 3-4 hours. 13.
- To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree. 14.
- Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes. 15.
- Allow to boil for 1 1/2 minutes, then remove from heat. 16.
- Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes. 17.
- Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools. 18.
- To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 459 calories, Sugar 47.4 g, Sodium 363.6 mg, Fat 19.8 g, SaturatedFat 11.2 g, TransFat 0.3 g, Carbohydrate 63.8 g, Fiber 2.1 g, Protein 7.5 g, Cholesterol 91 mg
STRAWBERRY CHEESECAKE
The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.
Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
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