Strawberry Topped Cheesecake
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Margarine||4 Teaspoon, melted|
|Low fat cottage cheese||1 Cup (16 tbs)|
|Reduced calorie soft style cream cheese||16 Ounce (Two 8 Ounce Containers)|
|Sugar||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Tablespoon|
|Vanilla||1 1⁄4 Teaspoon|
|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Skim milk||2 Teaspoon|
|Fresh strawberries||1 Cup (16 tbs), sliced|
In a small bowl stir together graham cracker crumbs and melted margarine.
Press onto the bottom only of an 8 inch springform pan.
With an electric mixer beat undrained cottage cheese till smooth.
Add cream cheese, sugar, flour, and 1 teaspoon of the vanilla; beat till smooth.
Add eggs and beat just till combined.
Do not overheat.
Stir in the 1/4 cup milk.
Pour mixture into pan.
Place on a baking sheet or in a shallow baking pan.
Bake in a 375° oven for 40 to 45 minutes or till set.* Cool 10 minutes.
Using a metal spatula, loosen the sides of the cheesecake from pan. (This helps keep the cheesecake edges from cracking.)
Cool 35 minutes more, then remove the sides of pan.
Cover and chill thoroughly.
In a small bowl combine yogurt, remaining milk, and remaining vanilla.