1/4 c Grape nuts cereal
1 1/4 c Plus 3 1/2 tablespoons granu
-lated
Sugar; divided
12 oz Reduced-fat cream cheese;
-softened
2 lg Eggs; separated
1 ts Vanilla
1/4 ts Salt
16 oz Low-fat lemon yogurt
1/2 c All-purpose flour
1 pt Strawberries; hulled and
-halved
(if large)
Recipe by: St. Louis Post-Dispatch 3/24/97 Preheat oven to 300 degrees.
Coat a 9-inch springform pan with nonstick cooking spray or lightly brush
with vegetable oil.
In a food processor, combine cereal and 1 1/2 tablespoons sugar. Process
until fine crumbs form. Place crumb mixture in prepared pan; tilt and
rotate the pan to coat the bottom and sides with crumbs. Tap the pan on the
counter so that the crumbs are evenly distributed. Set aside.
In a large mixing bowl, beat cream cheese with an electric mixer until
smooth. Add 1 1/4 cups sugar, egg yolks, vanilla and salt. Beat until
smooth. With mixer at low speed, gradually add yogurt and flour, beating
until smooth. (Alternately, you can blend all ingredients in a food
processor.)In a large clean mixing bowl and with clean beaters, beat egg
whites until soft peaks form. Gradually add remaining 2 tablespoons sugar,
whipping until stiff but not dry peaks form. With a rubber spatula, fold
the beaten whites into the cream cheese mixture.
Turn batter into prepared pan. Bake for 50 to 60 minutes or until the
cheesecake is puffed and the top is pale golden and dry to the touch. Turn
off the oven and leave the cheesecake inside with the door closed for 30
minutes. Remove the cheesecake from the oven and let cool completely on a
wire rack. Remove the springform pan sides. Refrigerate, loosely covered
with plastic wrap, for at least 4 hours or up to 2 days.
Shortly before serving, arrange strawberries over the cheesecake.
Yield: 8 servings.
Yields
8 Servings