Light And Luscious Strawberry Cheesecake Recipes

Steps:

• Make the crust: Preheat the oven to 350°F (180°C).
• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
• Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
• Bake the crust for 5-10 minutes, until firm.
• Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
• Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
• Pour the cream cheese filling into the prepared crust.
• Bake for 45-60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
• Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
• Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
• In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2-3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
• When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 300 degrees F. In medium bowl mix crumbs and margarine. Press onto bottom and 2 inches up sides of lightly greased 9-inch springform 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.

Steps:

• Preheat oven to 375 degrees.
• Puree the cottage cheese until there are no lumps. Add Splenda to taste, egg yolk, vanilla and a dash of cinnamon.
• In a separate bowl whip egg whites to soft peaks. Add a dash of cream of tartar to stabilize if needed.
• Gently fold the egg whites into the cottage cheese mix.
• Pour into 2 ramekins until it just below the lip to allow for rising. Place ramekins into a larger baking pan and fill with boiling water until the water comes two-thirds up the sides of the ramekins. (I use a loaf pan.).
• Bake souffles for 28-30 minutes until golden brown on top.
• Mix the fruit spread and water together. Add strawberries and mix.
• Serve warm souffles with berries spooned on top.