Strawberry-Orange Cheesecake

By miss5elements

A combination of reduced fat cottage cheese, Neufchatel cheese & sour cream gives this cheesecake an exceptionally creamy texture. To minimize the likelihood of cracks on the surface of the cheesecake, do not overmix.

Ingredients

• Crust:
• 2 lg egg whites
• 1.33 c fine low-fat graham-cracker crumbs
• Filling:
• 1 container (16oz) fat-free cottage cheese
• 1 package (8oz) Neufchatel cheese
• 1 container (8oz) fat-free sour cream
• 1 c granulated sugar
• 2 lg eggs
• 1 lg egg white
• 2 T fresh orange juice
• 2 T freshly grated orange zest
• 1 t vanilla extract
• 1/2 c all-purpose flour
• Sauce:
• 3 c strawberries, rinsed & hulled
• 3 T fresh orange juice
• 1 T sugar

Details

Servings 12
Adapted from fitnessmagazine.com

Preparation

Step 1

1. Heat oven to 350F.
2. Coat a 9" springform pan w/cooking spray.
3. In small bowl, combine crust ingredients.
4. Press into prepared pan.
5. Bake 8 min; cool on a rack.
6. Wrap outside of pan tightly w/foil.
7. Meanwhile, blend all filling ingredients except flour until smooth.
8. Blend in flour.
9. Pour into crust.
10. Place pan in a roasting pan; put in oven.
11. Pour enough hot H2O into the roasting pan so that it comes halfway up the sides of the cheesecake pan.
12. Bake 75 min, or until firm around the edges but still wobbly in the center.
13. Turn off the oven; leave cake in closed oven 30 minutes.
14. Remove from oven; remove foil from pan.
15. Cool completely in pan on a white rack.
16. Meanwhile, in a food processor, blend strawberries & 1T H2O until smooth.
17. Strain through a fine-mesh sieve into a bowl; discard solids.
18. Stir in orange juice & sugar.
19. Chill 1 hr or overnight & serve w/cheesecake.