LIGHT STRAWBERRY CHEESECAKE
- Cooking Time: 60-65 minutes
- Servings: 10-12
- Preparation Time: 30 minutes
- 2 cups reduced fat graham crackers, crushed
- 6 tbs butter, melted
- 3 packages low-fat/light cream cheese
- 1 cup sugar
- 2/3 cup egg beaters
- 1/4 cup evaporated milk
- 2 tbs all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup strawberry preserves
Heat over to 350.
Spray 10 in springform pan with cooking spray.
Mix graham cracker crumbs and melted butter in small bowl.
Press into the bottom of the pan.
wrap the outside of the pan with aluminum foil and bake 5-7 minutes.
In a large bowl, beat cream cheese and sugar at medium speed 2-3 minutes until smooth.
Beat in egg beaters, evaporated milk, flour and vanilla.
Add strawberry preserves and mix until combined.
Pour filling into the crust.
Bake 60-65 minutes until center is set.
Cool in springform pan until room temperature.
Cover with plastic wrap and refrigerate overnight.
Tip: Let the cream cheese sit out for 30-40 minutes before you start mixing so that the filling comes together easier. Use a stand mixer if you have one.