Source: dLife

Classic creamy cheesecake with graham cracker crust and fresh strawberry topping.

Servings

0.5 cup Cracker Crumbs, graham, plain
4 tsp Butter, unsalted , melted (or margarine)
1 cup Cottage Cheese, 1% fat, unsalted
0.25 cup fat free milk
16 oz Cream Cheese, fat free, plain , cut up
0.75 cup sugar
2 tbsp white all purpose flour
1.25 tsp vanilla extract , divided
0.5 tsp fresh lemon peel , shredded
3 eggs (or 3/4 cup liquid egg substitute)
0.25 cup Sour Cream, fat free
2 tsp fat free milk
1 tsp sugar
1 cup fresh sliced strawberries

1 In a small bowl stir together graham cracker crumbs and melted butter. Press into the bottom of an 8-inch springform pan. Set aside.
2 In a large food processor bowl combine undrained cottage cheese and the ¼ cup milk. Cover and process until smooth.
3 Add cream cheese, the ¾ cup sugar, flour, 1 teaspoon of the vanilla, and lemon peel. Cover and process until smooth.
4 Add eggs; cover and process just until combined. Do not overprocess. Pour mixture into prepared pan. Place pan on a baking sheet.
5 Bake in a 375 degrees F oven for 35 to 40 minutes or until set. Cool for 15 minutes.
6 Using a narrow metal spatula, loosen the side of the cheesecake from pan. Cool 30 minutes more; remove the side of pan. Cool completely. Cover and chill for 4 to 24 hours.
7 In a small bowl combine sour cream, the 2 teaspoons milk, the 1 teaspoon sugar, and remaining ¼ teaspoon vanilla.
8 To serve, arrange berries on top of cheesecake; drizzle with sour cream mixture.

To test for a perfectly baked cheesecake, gently shake the pan after the minimum baking time. The center should appear nearly set. If it still jiggles, bake it 5 minutes longer and test again. This recipe does require some chilling time.