To celebrate Spring and all the succulent strawberries starting to hit the produce stands, here’s a lighter version of my mom’s amazing strawberry cheesecake.
Grandma’s Strawberry Cheesecake
Makes 12-14 servings
Graham Cracker Crust:
1 1/2 cups finely ground graham cracker crumbs (12 whole crackers)
6 tablespoons melted whipped butter or less fat margarine
1/4 cup granulated sugar
1/8 teaspoon salt
Cream Cheese Filling:
2 packages, 8 ounces each, light cream cheese or Neufchatel (let sit at room temperature for 30 minutes so it blends better)
2/3 cups sugar
2 large eggs, higher omega-3 if available
1/4 cup egg substitute (or 2 egg whites)
1/2 teaspoon almond extract
2 1/2 cups sliced strawberries
Sour cream topping:
1 cup of light sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1. Preheat oven to 350-degrees. Coat a 9-inch deep-dish glass pie plate with canola cooking spray.
2. Add graham cracker crumbs, melted butter, sugar, and salt in a food processor and pulse until combined. Firmly press crumb mixture into bottom and up sides of prepared pie dish; set aside.
3. In large mixing bowl, combine cream cheese, sugar, eggs, egg substitute, and almond extract until well blended and fluffy. Pour into graham cracker crust.
4. Bake for 35 minutes. Cool for 20 minutes. Top evenly with 2 cups sliced strawberries.
5. In medium bowl, combine 1 cup of light sour cream, 3 tablespoons granulated sugar and vanilla extract with whisk. Spread over strawberry topped cheesecake and bake in oven 15 minutes. Cool and refrigerate until ready to serve.
Per slice: 235 calories, 6.5 g protein, 30 g carbohydrate, 12 g fat, 6 g fat, 4 g monounsaturated fat, 1 g polyunsaturated fat, 61 mg cholesterol, 1 g fiber, 245 mg sodium. Omega-3 fatty acids = .2 grams, Omega-6 fatty acids = .7