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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Strawberry-Topped Cheesecake

Source: dLife

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	155.8

Total Carbs	21.8 g

Dietary Fiber	1.7 g

Sugars	15.9 g

Total Fat	3.1 g

Saturated Fat	1.4 g

Unsaturated Fat	0.3 g

Potassium	72.8 mg

Protein	9.9 g

Sodium	300.3 mg

Dietary Exchanges 3.1 Fat, 0.1 Fruits, 0.2 Meat, 0.0 Milk, 0.7 Other Carbs, 0.2 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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