Recipe: Strawberry Marble Cheesecake (using cream cheese and ricotta)

STRAWBERRY MARBLE CHEESECAKE

FOR THE CRUST:
1 egg white, room temperature
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1 Tbsp. margarine or butter, melted
Nonstick cooking spray as needed

FOR THE FILLING:
15 oz. low fat/nonfat ricotta cheese
8 oz. reduced fat cream cheese
8 oz. nonfat cream cheese
1/4 cup cornstarch
1 1/4 cups sugar, divided use
2 large eggs
3 egg whites, room temperature
1/4 tsp. cream of tartar
1 1/4 cups finely chopped fresh strawberries, drained

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. Coat the bottom of a 9-inch springform pan with cooking spray.

Beat 1 egg white until foamy, add crumbs, sugar and melted margarine; mix well. Press crumbs firmly into the bottom of the pan.

Bake for 10 minutes. Remove from oven and allow to cool.

Reduce oven temperature to 300 degrees F.

TO MAKE THE CHEESECAKE:
In a food processor or with an electric mixer, blend ricotta, cream cheeses, cornstarch and 1 cup of sugar. Add whole eggs and mix well.

In a separate bowl, beat the remaining 3 egg whites with the cream of tartar until foamy; add 1/4 cup sugar and beat to soft peaks.

Fold egg whites and strawberries into the cheese mixture. Spoon cheese mixture on top of crust.

Bake at 300 degrees F for 1 hour, then turn off the oven and leave the cake inside with the door closed 1 more hour. Remove from the oven; cool to room temperature 2 hours or longer, then refrigerate overnight.

Makes 12 servings

Per serving: Calories 243 (5% from fat); Fat 5.5g (sat 2.8g); Protein 12g; Carbohydrates 36g; Chol. 48mg (cholesterol per day 16%); Sodium 340mg (sodium per day 14%); Fiber 0.5g (fiber per day .025%)

Makes 1 (9-inch) cheesecake
Source: The Phytopia Cookbook: A World of Plant Centered Cuisine by Barbara Gollman and Kim Pierce