Strawberry-Topped Cheesecake
Creamy cheesecake topped with fresh strawberries, combining rich flavors and smooth texture, perfect for special occasions or a delightful dessert for any sweet tooth.
Ingredients
- 1/2 cup graham cracker crumbs ⓘ
- 4 teaspoons margarine, melted ⓘ
- 1 cup low-fat cottage cheese
- 2 (8 oz.) containers reduced calorie, soft-style, cream cheese ⓘ
- 3/4 cup sugar ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1 1/4 teaspoons vanilla ⓘ
- 3 eggs ⓘ
- 1/4 cup skim milk ⓘ
- 1/4 cup plain low-fat yogurt ⓘ
- 2 teaspoons skim milk
Instructions
- In a small bowl, stir together graham cracker crumbs and melted margarine.
- Press the mixture onto the bottom of an 8-inch spring-form pan.
- Set aside.
- With an electric mixer, beat the undrained cottage cheese until smooth.
- Add cream cheese, sugar, flour, and 1 teaspoon of vanilla; beat until smooth.
- Add eggs and beat just until combined.
- Do not overbeat.
- Stir in the 1/4 cup milk.
- Pour the mixture into the prepared pan.
Tips & Substitutions
For a smoother texture, ensure your cream cheese is at room temperature before mixing. You can substitute the low-fat cottage cheese with Greek yogurt for a creamier consistency. If you prefer a sweeter cheesecake, consider adding a bit more sugar or a splash of lemon juice to balance the flavors. This cheesecake pairs beautifully with Spicy Bread Sticks for a delightful contrast.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh strawberries or a berry compote for added sweetness and color. A dollop of plain low-fat yogurt can enhance the creamy texture. Consider pairing it with Cherry Whip Delight for a refreshing contrast in flavors, making it a perfect dessert for any occasion.
Storage & Reheating
Store any leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 4 days. If you wish to keep it longer, consider freezing individual slices wrapped in plastic and foil. To reheat, let it thaw in the refrigerator overnight and serve chilled or at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry-Topped Cheesecake contains roughly 279 calories, with 9g protein, 35g carbohydrates, and 11g fat. It is a good source of protein (19% of the Daily Value), calcium (12% of the Daily Value), and vitamin C (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use full-fat cream cheese instead of reduced calorie?
Yes, you can use full-fat cream cheese if you prefer a richer flavor. This will change the texture slightly, making it creamier and denser. Just be mindful that this will increase the overall calorie count of the cheesecake.
Is it necessary to use a spring-form pan?
While a spring-form pan is ideal for cheesecakes due to its removable sides, you can also use a regular cake pan. Just be sure to line it with parchment paper to make it easier to remove slices without damaging the cake.
Can I add toppings to the cheesecake before baking?
It's best to add toppings like fruit or sauces after the cheesecake has baked and cooled. This prevents them from burning or becoming too watery during baking. Fresh strawberries or a drizzle of chocolate sauce work wonderfully as toppings!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).