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Strawberry cheesecake

February 18, 2014 Recipes

Number of servings: 8


6 graham crackers (2½ inch square)
Cooking spray
2 8-oz packages of fat-free cream cheese, softened
½ cup sugar
1 tsp vanilla extract
2 large eggs
1 pint strawberries, halved
3 tbsp seedless raspberry jam
1 tbsp water


Cheesecake: Preheat oven to 350 degrees. Crush graham crackers and spread evenly over the bottom of a lightly sprayed 8- or 9-inch pie pan. To prepare filling, beat cream cheese with sugar and vanilla until well blended, about five minutes. Add eggs to cream cheese mixture and pour into graham cracker crust. Bake for 30 to 35 minutes, or until center is almost set. Cool, then refrigerate overnight.

Sauce: Melt raspberry jam with water in microwave or on top of stove. Once the cake has been sliced, arrange strawberries over wedges and drizzle melted jam over each piece

Nutrition information

Calories: 186
Carbohydrates: 28 grams
Protein: 10 grams
Fat: 2 grams
Sodium: 451 milligrams
Fiber: 1 gram