Source: dLife

A non-traditional cheesecake made with tofu, yogurt cheese and cottage cheese, topped with fresh strawberries.

Servings

0.5 tbsp margarine , trans fat free
0.33 cup graham cracker crumbs
2 cup cottage cheese , drained
14 oz soft tofu , drained
1 cup nonfat yogurt cheese
2 tbsp fresh lemon peel , grated (zest of 1 lemon)
0.25 cup fresh lemon juice
0.5 tsp vanilla extract
2 egg whites
2 eggs
7 SPLENDA® No Calorie Sweetener packets , or to taste
2 tbsp white all purpose flour
1 cup fresh strawberries
2 cup fresh strawberries , cleaned with stems intact (for garnish)

1 Grease sides and bottom of 9" spring-form pan with margarine. Dust with graham cracker crumbs. Refrigerate until ready to fill.
2 Preheat oven to 350°F.
3 In food processor or blender, process cottage cheese and tofu until smooth. Add all other ingredients except strawberries.
4 Process for 3 minutes until very smooth and light. Pour into prepared spring-form pan.
5 Place sheet of aluminum foil on middle rack of oven. Place filled pan on foil in oven.
6 Bake for 1-1/2 to 1-3/4 hours, until filling is set, slightly puffed, and golden brown at edges.
7 Cool on wire rack for 45 minutes. Refrigerate until chilled, 2 hours. Remove sides of spring-form pan.
8 Purée strawberries in food processor or blender.
9 Spoon purée over each serving and garnish with one perfect strawberry, sliced to the stem and fanned.