Baking: Cakes, Cookies, Muffins: Light and Luscious Strawberry Cheesecake with Fresh Strawberry Sauce

Delicious light, fresh strawberry cheesecake.

Author: Recipe and photo provided courtesy of the California Strawberry Commission. © California Strawberry Commission. All rights reserved.
Date: December 26, 2012

Serves: 14 person(s)
Yield: 1 x 9-inch cheesecake

Preparation Time: 50 mins
Cooking Time: 1 hrs
Extra Time: 2 hrs (for cooling and freezing)


    1 1/2 cup graham cracker crumbs
    3 Tbsp melted butter or margarine
    1 carton (15 oz.) part-skim ricotta cheese
    1 cup sugar, divided
    2/3 cup flour
    4 eggs, separated
    2 Tbsp grated lemon peel
    2 tsp vanilla
    1 cup nonfat light sour cream substitute
    1.41 L baskets California strawberries, stemmed
    4 tsp lemon juice
    1/4 cup red currant jelly, melted


    Preheat oven to 300ºF.

    In medium bowl mix crumbs and butter. 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. In a preheated oven, bake for 1 hour. Turn off oven; cool in oven 1 hour with door ajar. Remove from oven; chill thoroughly.

    Meanwhile, to make strawberry sauce, in blender or food processor purée 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 the cake, halve remaining strawberries; arrange on top of cake. Brush strawberries with jelly. Cut cake into wedges; serve with sauce.

Nutritional Information
(Per Serving)

Calories:290 cals
Kilojoules:1,214 kJ
Fat:12.0 g
Carbohydrates:40.0 g
Protein:7.0 g
Cholesterol:70.0 mg
Sodium:170 mg
Saturated Fat:4.0 g
Fiber:2.0 g
Calcium:120.0 mg
Total Sugars:33.0 g

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