HG's Super-Strawberry Cheesecake

By sunitagt

1/8th of cake: 161 calories, 1g fat, 415mg sodium, 27g carbs, 1g fiber, 21g sugars, 11g protein -- PointsPlus® value 4*

Ingredients

• Cheesecake
• 16 oz. fat-free cream cheese, room temperature
• 1/2 cup granulated white sugar
• 1 tsp. vanilla extract
• 6 oz. (about 2/3 cup) fat-free vanilla Greek yogurt, room temperature
• 1/2 cup liquid egg whites (about 4 egg whites), room temperature
• 2 tbsp. lemon juice, room temperature
• 2 tbsp. all-purpose flour
• 1/4 tsp. cinnamon
• Topping
• 1 tbsp. cornstarch
• 2 cups frozen unsweetened strawberries, partially thawed and sliced
• 2 tbsp. granulated white sugar
• 1/4 tsp. cinnamon
• Dash salt

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9-inch springform cake pan with nonstick spray.

In a large bowl, combine cream cheese, sugar, and vanilla extract. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes.

Continue to beat while gradually adding yogurt, egg whites, lemon juice, flour, and cinnamon. Beat until uniform, about 2 minutes.

Evenly pour mixture into the cake pan.

Bake until firm, 40 - 45 minutes.

Let cool completely, about 2 hours.

Meanwhile, in a medium nonstick pot, combine cornstarch with 1/2 cup cold water, and stir to dissolve. Add remaining topping ingredients, and mix well. Set heat to medium. Stirring frequently, cook until thick and gooey, 12 - 14 minutes. Transfer to a medium bowl, and let cool completely.

Evenly pour topping over the cheesecake in the pan. Refrigerate until chilled, at least 1 hour.