Name: Strawberry cheesecake recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 12 servings
Ingredients: ¾ cup low-fat graham cracker crumbs (pre-packaged or about 7 sheets, crushed); 1 tbsp unsalted butter, melted; Nonstick cooking spray; 4 (8-oz) packages low-fat cream cheese, at room temperature; 1 ½ tsps stevia (or desired sugar substitute); 1 cup non-fat vanilla yogurt; ½ tsp salt; 1 tbsp vanilla extract; ½ cup cake flour; 1 tsp grated lemon zest; 1 tbsp fresh lemon juice; 1 cup liquid egg substitute; 1 ½ cups fresh strawberries, sliced

Preparation

Preheat oven to 350°F.
Spray the bottom of a 10-inch springform pan with nonstick cooking spray and set aside.
To make the crust: In a bowl, stir together the graham cracker crumbs and butter.
Make sure all the crumbs are moistened.
Press the crumb mixture firmly and evenly over the bottom of the prepared springform pan.
Bake the crust for 10 minutes.
Remove from the oven, place on rimmed baking sheet and set aside.
To make the filling: In a large bowl, beat together the cream cheese, sugar substitute, yogurt, salt, vanilla, cake flour, lemon zest and lemon juice until creamy.
Add the egg substitute and continue beating until well-combined.
Pour the filling into the prepared crust and place in oven on a baking sheet (to avoid any leaking messes).
Bake for 1 hour and remove from oven.
Place cheesecake on a rack to cool completely.
Cover well with plastic wrap and refrigerate 3 to 4 hours or overnight.
When ready to serve, remove rim of springform pan.
Place on serving dish and top with fresh strawberry slices.

Strawberry cheesecake recipe

Ingredients

Crust

Filling

Topping

Preparation

Nutrition

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