Cooking spray
¾ cup graham cracker crumbs (about 5 cookie sheets)
2 cups 1% low-fat cottage cheese
¼ cup all-purpose flour
2 cups (16 ounces) light cream cheese, softened
½ cup sugar
2 tsp vanilla extract
2 large egg whites
1 large egg
½ cup California Giant strawberries
1 tsp water

Preparation

1. Preheat oven to 450°.

2. Press graham cracker crumbs into bottom of a 9-inch springform pan coated with cooking spray.

3. Place cottage cheese in a blender, and process until smooth. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cream cheese, and sugar in a large bowl; beat with a mixer at low speed until smooth. Beat in cottage cheese and vanilla. Add egg whites and egg, 1 at a time, beating well after each addition. Pour cheese mixture into prepared pan.

4. Combine California Giant strawberries and water in a blender, and process until smooth. Swirl strawberry mixture into cheese mixture using the tip of a knife.

5. Bake at 450° for 15 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 45 minutes or until cheesecake center barely moves when pan is touched.

6. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours then cut into wedges.

Makes 10 servings

Source: www.allrecipes.com