Light And Luscious Strawberry Cheesecake

This Light And Luscious Strawberry Cheesecake offers a delicate alternative to heavy cream cheese varieties. By using part-skim ricotta and whipped egg whites, the texture remains remarkably airy yet rich. The base is a classic buttery graham cracker crust that provides the perfect crunch. Fresh strawberries are pureed into a vibrant sauce and also arranged on top, brushed with a sweet red currant jelly glaze for a professional finish.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 1476.2

Dietary: Vegetarian

Description

This Light And Luscious Strawberry Cheesecake offers a delicate alternative to heavy cream cheese varieties. By using part-skim ricotta and whipped egg whites, the texture remains remarkably airy yet rich. The base is a classic buttery graham cracker crust that provides the perfect crunch. Fresh strawberries are pureed into a vibrant sauce and also arranged on top, brushed with a sweet red currant jelly glaze for a professional finish.

Directions

1
Preheat oven to 300°F (150°C).
2
In a medium bowl, combine graham cracker crumbs and melted margarine (or butter) until evenly moistened.
3
Lightly coat a 9-inch springform pan with nonstick cooking spray. Press the crumb mixture firmly onto the bottom and 2 inches up the sides of the pan. Set aside.
4
In a large mixing bowl, beat the ricotta cheese until completely smooth and creamy.
5
Add 3/4 cup of the sugar, flour, egg yolks, grated lemon peel, and vanilla extract to the ricotta. Mix well until combined.
6
Stir in the nonfat sour cream and blend thoroughly until the mixture is uniform.
7
In a separate clean bowl, beat the egg whites until stiff peaks form (but do not let them become dry).
8
Gently fold the beaten egg whites into the cheese mixture using a spatula, being careful not to deflate the air.
9
Pour the batter into the prepared crust and smooth the top.
10
Bake in the center of the oven for 1 hour.
11
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
12
Remove the cheesecake from the oven and refrigerate, covered, for at least 2 hours or until thoroughly chilled.
13
While the cake chills, puree 4 cups of the strawberries with the remaining 1/4 cup sugar and lemon juice in a blender or food processor.
14
Strain the strawberry puree through a fine-mesh sieve to remove seeds. Cover and refrigerate the sauce.
15
Halve the remaining 2 cups of strawberries. Arrange them on top of the chilled cheesecake.
16
Brush the strawberries with the melted red currant jelly for a glossy finish.
17
Cut the cake into wedges and serve with the strawberry sauce on the side.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1476.2kcal

% Daily Value *
Total Fat 77.2g119%
Saturated Fat 44.8g224%
Cholesterol 475.2mg159%
Sodium 1685.4mg71%
Total Carbohydrate 119.2g40%
Dietary Fiber 2.1g9%
Sugars 86.8g
Protein 76.1g153%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/light-and-luscious-strawberry-cheesecake/