Creamy Strawberry Cheesecake – a delicious recipe with graham cracker crumbs, sugar, butter, 'S, cholesterol-free egg, Cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
2
Mix crumbs, 2 Tbsp.
3
of the sugar and butter until well blended; press firmly onto bottom of pan.
4
Set aside.
5
Place cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover.
6
Blend well; set aside.
7
Beat Neufchatel, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended.
8
Add cottage cheese mixture; mix well.
9
Pour over crust.
10
Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set.
11
Cool on rack 15 minutes.
12
Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan.
13
Refrigerate at least 3 hours.
14
Place 1 cup of the strawberries and remaining 2 Tbsp.
15
sugar in blender container; cover.
16
Blend until pureed.
17
Arrange remaining sliced strawberries on top of cheesecake; drizzle with strawberry puree.
18
Refrigerate until ready to serve.
19
Store leftover cheesecake in refrigerator.
995
kcal
Calories
62
g
Fat
59
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup graham cracker crumbs, 1 cup sugar, divided, 2 Tbsp. butter or margarine, melted, 1 container (24 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese, and more.
Yes, Creamy Strawberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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