Strawberry cheesecake

Recipe Information

Ingredients

• 9 whole reduced-fat graham crackers

• 2 tablespoons melted, unsalted butter

• 2 8-ounce packages softened Neufchatel cream cheese

• 2 8-ounce packages softened fat-free cream cheese

• 1 1/2 cups sugar

• 1 cup reduced-fat sour cream

• 2 large eggs

• 3 egg whites

• 2 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• 1 teaspoon finely grated lemon zest

• 1/2 cup sugar

• 1 pound fresh strawberries

Directions

• Slice the strawberries and place in a bowl. Sprinkle with 1/2 cup sugar and mix gently. Cover and place in refrigerator.

• Crush the graham crackers. Combine the graham crackers, melted butter, and 2 tablespoons water. Grease the inside of a glass pie pan and layer the graham cracker mixture on the bottom and edges. Bake at 350°F for about 8 minutes. Set out to cool.

• Combine the Neufchatel cream cheese, cream cheese, and 1 1/2 cups sugar thoroughly. Add the sour cream and combine. Then beat the egg whites and combine with the eggs, flour, vanilla, and lemon zest. Add the egg mixture to the cream cheeses and combine thoroughly.

• Add the filling to the crust. Put the dish in another pan with a small amount of water and bake for 60-70 minutes. When finished, leave in the oven without the heat on for about 20 minutes. Refrigerate for at least 8 hours.

Nutrition (per serving)

• Calories: 360 cal

• Total fat: 19g

• Saturated fat: 11g

• Monounsaturated fat: 6g

• Cholesterol: 81mg

• Sodium: 287mg

• Potassium: 178mg

• Carbohydrate: 39g

• Fiber: 1g

• Protein: 10g