Recipe: Vanilla Cheesecake with Strawberries

VANILLA CHEESECAKE WITH STRAWBERRIES

"Vanilla Cheesecake with Strawberries is remarkably rich and creamy. It uses reduced-fat cream cheese and whipped egg whites in the batter, nugget-like or shredded wheat cereal for the crust, and a topping featuring fresh spring strawberries."

FOR THE CRUST:
3 Tbsp. nugget-like or shredded wheat cereal
1 Tbsp. sugar
FOR THE CHEESECAKE:
12 oz. reduced-fat cream cheese, softened
1 1/4 cups sugar
2 large eggs, separated
1 Tbsp. pure vanilla extract
1/4 tsp. salt
16 oz. low-fat vanilla yogurt (2 cups)
1/2 cup all purpose white flour
FOR THE GLAZE:
2 pints strawberries, hulled, halved if large
1/2 cup red currant jelly
Fresh mint sprigs for garnish

Preheat the oven to 300 degrees F. Coat a 9-inch springform pan with nonstick cooking spray.

TO MAKE THE CRUST:
In a food processor, combine the cereal and sugar; process until fine crumbs form. Coat the bottom and sides of the prepared pan with crumbs. Set aside.

TO MAKE THE FILLING:
In a large mixing bowl, beat the cream cheese until smooth with an electric mixer. Add a cup of the sugar, egg yolks, vanilla and salt and beat until smooth. At low speed, gradually mix in yogurt and flour.

In a large mixing bowl, whip egg whites until soft peaks form. Gradually add the remaining 1/4 cup sugar, whipping until stiff peaks form. With a rubber spatula, fold the beaten whites into the cream cheese mixture. Turn the batter into the prepared pan.

Bake for 50 to 60 minutes, or until the cheesecake is puffed and the top is golden and dry to the touch. Turn off the oven and leave five minutes longer. Remove the cheesecake from the oven and let it cool completely on a wire rack.

Remove the springform pan sides and refrigerate, covered, for at least 4 hours.

MAKE THE GLAZE:
Slice a cup of the strawberries and combining them with the red currant jelly in a medium-sized saucepan. Bring to a simmer over low heat. Cover and cook for 3 minutes. Uncover and cook, stirring, until thickened and bubbly, 3 to 5 minutes. Let cool.

Arrange the sliced strawberries over the cheesecake and brush with the glaze. Refrigerate for about 15 minutes to set the glaze. Garnish with mint sprigs.

Servings: 12
Source: the American Institute for Cancer Research