Ingredients
Crust:1 3/4 cup vanill wafer crumbs
2 tbsp water
1tbsp vegetable oil or butter melted
Filling:1 1/2 cups smooth low fat ricotta cheese
3/4 low fat vanilla yougurt
4oz light cream cheese, softened
2 large eggs, separated
1/2 cup sugar
1/4 cup all purpose flour
1/8 tsp salt
1/4 tsp cream of tartar
2tbsp sugar
lemon zest
Topping:2cups strawberrie, sliced
2tbsp red currant or apple jelly
Preparation
Preheat oven to 350F. Spray 9inch spring-form pan with cooking spray. To make crust stir together wafer crumbs, sugar water and butter unil mixture holds together. Pat onto the bottom and up the sides of prepared pan.
For filling in a food processor or blender combine ricotta, yogurt, cream cheese, egg yolks, vanilla, 1/2 cup sugar, flour, salt and lemon zest;puree until smooth, Transfer to a large bowl.
In another bowl, beat eggs whites with cream of tartar until foamy, gradually add the 2tbsp sugar, beat until stiff peaks form. Fold egg whites into the cheese mixture, just until incorporated,Pour into prepared crust.
Place pan of water on the bottom rack of the oven, to retain moisture. Bake cheesecake in the centre of the oven 55-60 min or slightly loose in centre. Run knife around edge. Let cool on wire rack.
For topping arrange sliced strawberries, or other fruit, on top. Microwave or heat jelly until melted and brush over berries. Cool. Then enjoy!
