1 tablespoon unsalted butter, at room temperature
1/4 cup graham cracker crumbs
1 (15-ounce) container fat-free ricotta cheese, at room temperature
2 (8-ounce) containers reduced fat cream cheese, at room temperature
1 large egg
5 large egg whites
1 cup plus 1 tablespoon sugar
Pinch salt
2 cups light sour cream
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons lemon zest
1 tablespoon amaretto
1/3 cup toasted sliced almonds
1 1/2 cups quartered and hulled strawberries

Preheat the oven to 350 degrees F.

Grease a 9-inch springform pan with the butter and coat it with the graham cracker crumbs, shaking out any excess.

Combine the ricotta with the cream cheese in a bowl until very smooth. Add the egg and egg whites, 1 at a time, stirring until well incorporated. Add 3/4 cup sugar, pinch of salt, 1/2 cup sour cream, 1 1/2 teaspoons vanilla, and the lemon zest and beat until very smooth and light, 2 to 3 minutes.

Pour the batter into the prepared springform pan. Bake for 45 minutes, then reduce the heat to 300 degrees F and continue baking until the cake is set in the center, about 15 minutes longer. Remove the cake from the oven and let cool for 10 minutes. Reduce the oven to 250 degrees F.

In a small bowl, combine the remaining 1 1/2 cups of sour cream, 1/4 cup of the sugar, 2 teaspoons of the amaretto, and the sliced almonds. Stir until the sugar is dissolved. Pour this mixture over the top of the cheesecake and smooth with the back of a spoon or a spatula so that the sour cream mixture evenly covers the top of the cake. Return to the oven and bake for 10 minutes.

Remove the cheesecake from the oven and cool on a wire rack. When the cake has cooled to room temperature, refrigerate, covered, overnight or until well chilled.

Combine strawberry quarters, remaining tablespoon of sugar, and remaining teaspoon of amaretto in a medium bowl. Allow berries to macerate for 30 minutes.

When ready to serve, run a sharp knife under warm water and wipe dry. Run the warmed knife around the edges of the springform pan to release the sides. Remove the springform, slice the cheesecake, and serve with macerated strawberries on the side.

12 whole low-fat honey graham crackers, broken into small pieces
2 tablespoons reduced-fat margarine
2 packages (8 ounces each) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
1 container (8 ounces) plain nonfat yogurt
2/3 cup powdered sugar
1/4 cup lime juice
8 packets sugar substitute or equivalent of 1/3 cup sugar, divided
2 teaspoons lime peel
1-1/2 teaspoons vanilla
3 cups fresh strawberries, quartered
2 tablespoons finely chopped mint leaves

1. Preheat oven to 350°F. Coat 9-inch springform baking pan with nonstick cooking spray; set aside.

2. Place graham cracker pieces and margarine in food processor or blender; pulse until coarse in texture. Gently press crumb mixture onto bottom and 1/2 inch up side of pan. Bake 8 to 10 minutes or until lightly browned; cool completely on wire rack.

3. Beat cream cheese, yogurt, powdered sugar, lime juice, packets sugar substitute, lime peel and vanilla in large bowl with electric mixer at high speed until smooth. Pour into cooled pie crust. Cover with plastic wrap; freeze 2 hours or refrigerate overnight.

4. Combine strawberries, remaining 2 packets sugar substitute and mint in medium bowl 30 minutes before serving; set aside. Just before serving, spoon strawberry mixture over cheesecake.

1 slice cheesecake with topping (1/12 of total recipe)
Calories 176 Total Fat 7 g

4 chocolate graham crackers, crushed (1 cup crumbs)
12 ounces Neufchâtel cheese
8 ounces vanilla-flavored nonfat yogurt
1/4 cup sugar
1 teaspoon vanilla
1 envelope unflavored gelatin
1/4 cup cold water
1 can (20 ounces) light cherry pie filling

1. Sprinkle cracker crumbs onto bottom of 8-inch square baking pan. Beat cheese, yogurt, sugar and vanilla in medium bowl with electric mixer at medium speed until smooth and creamy.

2. Sprinkle gelatin into water in small cup; let stand 2 minutes. Microwave at HIGH 40 seconds; stir and let stand 2 minutes or until gelatin is completely dissolved.

3. Gradually beat gelatin mixture into cheese mixture with electric mixer until well blended. Pour into prepared pan; refrigerate until firm. Spoon cherry filling onto cheesecake. Refrigerate until ready to serve.

Serves 9
Nutrients per Serving
Calories 221
Calories from Fat 39 %
Total Fat 10 g
Saturated Fat 6 g
Cholesterol 29 mg
Carbohydrate 29 g
Fiber 1 g
Protein 5 g
Sodium 226 mg

Crust:
20 reduced-fat vanilla wafers
1 tablespoon canola oil

Topping:
2 quarts fresh strawberries
2 tablespoons sugar
Lemon verbena or lemon balm sprigs, for garnish

Recipe Directions
Preheat oven to 325 degrees F.

Coat a 9-inch springform pan with cooking spray. Wrap the outside of the pan with a double thickness of foil. Put a kettle of water on to boil for the water bath.

To make crust: Pulse vanilla wafers in a food processor into fine crumbs. Add oil and pulse to blend. Press crumb mixture evenly into bottom of prepared pan. (Rinse and dry the workbowl.)

To make filling: Process cottage cheese in food processor until very smooth and silky, stopping to scrape down the sides once or twice. Add cream cheese and process until smooth. Add 1 cup sugar, cornstarch, lemon juice, vanilla and salt; process until well blended. Add eggs and pulse several times just until mixed in. Sprinkle in lemon verbena (or lemon balm); mix with a rubber spatula. (Do not process.) Scrape the filling into the crust-lined pan.

Place the cheesecake in a shallow roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan. Bake until the edges are set but the center quivers slightly, 50 to 55 minutes. Turn off the oven. Let the cheesecake cool in the oven, with the door ajar, for 1 hour.

Remove foil from pan. Cover cheesecake with plastic wrap and refrigerate until chilled, at least 2 hours.

To make topping: About 1/2 hour before serving, rinse strawberries. Set aside 3 whole berries for garnish; hull remaining berries and slice into a bowl. Sprinkle with 2 tablespoons sugar and toss to coat. Let stand until strawberries are juicy, 20 to 30 minutes.

To serve, place cheesecake on a serving platter and run a knife around the inside edge of the pan; remove pan rim. Make 3 lengthwise cuts in each whole berry; press lightly and arrange fanned berries in the center of the cheesecake. Garnish with a sprig of lemon verbena (or lemon balm). Cut cheesecake into slices and place on dessert plates. Top each serving with strawberries and juice and garnish with another lemon verbena (or lemon balm) sprig.

16 Servings
177 Calories and 6 grams Fat per serving

Make one day before serving.

8-inch round pan with a solid bottom (no spring form), at least 2 inches deep.
Oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep.
8-inch cardboard cake circle or pan bottom, optional

Recipe Directions
Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.

Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.

Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.

In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, remaining sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.

Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.

Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.

To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.

NUTRITIONAL DATA BASED ON 10 SERVINGS: 238 Calories; 8.3 grams fat (31 percent calories from fat); 11.2 grams protein; 30.5 grams carbohydrates; 106 milligrams cholesterol.

Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted

Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute

Recipe Directions
Make crust: Preheat oven to 325 degrees F.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

2 cups Thick Yogurt (recipe follows)
4 chocolate wafers, crushed (1/4 cup)
1 (8 ounce) package reduced-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
1/4 cup skim milk
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 egg whites
1 tablespoon cocoa
1 teaspoon chocolate extract
3/4 cup raspberry preserves, if desired

THICK YOGURT
4 cups plain nonfat yogurt (without gelatin)

Recipe Directions
Prepare Thick Yogurt. Heat oven to 300º. Spray springform pan, 9 × 3 inches, with nonstick cooking spray. Sprinkle chocolate wafer crumbs on bottom of pan.

Beat Thick Yogurt and cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, milk, flour, vanilla and egg whites. Beat on medium speed about 2 minutes or until smooth. Place 1 cup batter in small bowl. Beat in cocoa and chocolate extract until blended.

Carefully spread vanilla batter over crumbs in pan. Drop chocolate batter by spoonfuls onto vanilla batter. Swirl through batters with metal spatula, being careful not to touch bottom, for marbled design.

Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15 minutes. Cover and refrigerate at least 3 hours. Heat preserves in 1-quart saucepan over medium-low heat, stirring occasionally, until warm. Serve with cheesecake.

THICK YOGURT:

Line 6-inch strainer with basket-style paper coffee filter or double thickness of cheesecloth. Place strainer over bowl. Spoon yogurt into strainer. Cover strainer and bowl and refrigerate at least 12 hours, draining liquid from bowl occasionally.

Serves 12: 200 calories and 4 grams fat per serving.

1 cup graham cracker crumbs
2 tablespoons melted butter or margarine
4 large eggs
1 1/4 cups sugar
5 cups nonfat yogurt cheese
1 tablespoon vanilla
Whole or sliced strawberries (optional)

Recipe Directions
1. Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up the side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).
2. Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.

3. Meanwhile, in a large bowl, use a fork to blend eggs, 1 cup sugar, 3 cups cheese, and vanilla until well mixed. Scrape mixture into hot or cool crust.

4. Bake in a 350° oven just until center jiggles only slightly when cake is gently shaken, 40 to 45 minutes.

5. Meanwhile, stir remaining cheese with remaining sugar until smooth. Spoon onto cake and gently spread to cover top.

6. Return to oven and bake to firm topping slightly, about 10 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours.

7. Serve, or if making ahead, wrap airtight and chill up to 1 day. Remove pan rim and garnish cake with berries; cut into wedges.

Notes: Drain about 4 quarts nonfat yogurt to make 5 cups cheese.

Crust:
1 1/3 cups graham cracker crumbs (about 8 cookie sheets)
2 tablespoons brown sugar
1 tablespoon reduced-calorie stick margarine, melted
Cooking spray

Topping:
1 1/4 cups low-fat sour cream
1/2 cup granulated sugar
1 teaspoon grated lemon rind
1/2 teaspoon vanilla extract
Lemon and lime slices (optional)

Recipe Directions
Preheat oven to 325°.
To prepare crust, combine first 3 ingredients in a small bowl, tossing mixture well with a fork. Sprinkle mixture into the bottom of a 9-inch springform pan coated with cooking spray.

To prepare filling, place cheeses and tofu in a food processor, and process until mixture is smooth. Add 1 cup granulated sugar, flour, and next 5 ingredients (flour through egg white); process until smooth, scraping sides of processor bowl occasionally. Pour filling into prepared pan. Bake at 325° for 1 hour and 20 minutes or until almost set. Remove from oven.

To prepare topping, place sour cream, 1/2 cup granulated sugar, lemon rind, and vanilla in a small bowl; stir well. Spread sour cream mixture over cheesecake, and bake an additional 8 minutes. Turn oven off, and partially open oven door; leave cheesecake in oven 30 minutes. Remove from oven. Cool 20 minutes on a wire rack; cover and chill 8 hours. Garnish with lemon and lime slices, if desired.

1 (12.3-ounce) package reduced-fat firm silken tofu*
1 1/3 cups graham cracker crumbs
2 tablespoons brown sugar
3 tablespoons butter, melted
1 cup 2% reduced-fat cottage cheese
1 (8-ounce) package fat-free cream cheese
1 1/2 cups sugar, divided
1/3 cup all-purpose flour
1 (15-ounce) can cream of coconut
1 teaspoon vanilla extract
2 large eggs
1 egg white
1 (15 1/4-ounce) can unsweetened crushed pineapple
1 1/4 cups low-fat sour cream
1/2 cup flaked coconut, toasted

Recipe Directions
Drain tofu on several layers of paper towels 45 minutes. Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan. Bake crust at 350° for 8 minutes. Cool on a wire rack.

Process cheeses and tofu in a food processor until smooth, stopping to scrape down sides. Add 1 cup sugar, flour, and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour into prepared crust.

Bake at 325° for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.

Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.

Bake at 325° for 8 minutes. Sprinkle with coconut; cool on a wire rack. Cover and chill 8 hours.

*1 (8-ounce) package reduced-fat cream cheese and 1 (3-ounce) package cream cheese may be substituted for tofu.

Makes 12 servings

NUTRITION PER SERVING
CALORIES 226(22% from fat); FAT 5.6g