Strawberry-Marble-Cheesecake ~ Super Food Recipes

You and your guests will think you've gone to heaven!

This is without much doubt, one of the best I've ever had!

But then, that's why we want to share the recipe with you.

The recipe serves 16 so there could be leftovers, but I doubt it.

Prep time: 25 minutes

Baking time: 2 hours

This recipe has all the rich and creamy texture of traditional cheesecake, but without all the fat.


1 3-1/2-oz. package ladyfinger cookies.

1 1/2 lb. fresh strawberries, washed and tops removed and discarded.

2 lb. reduced-fat cream cheese, at room temp.

1 1/2 c. sugar.

1 c. reduced-fat sour cream, at room temp.

1/4 c. un-bleached flour.

2 tsp. vanilla extract.

4 eggs or 1 c. liquid egg substitute, at room temp.

Strawberry-Marble-Cheesecake Preparation;

Preheat your oven to 325ºF.

Line the bottom of a 10" spring-form pan with heavy-duty foil.

Assemble the pan, pulling the foil up and around the sides.

With another piece of foil, wrap the outside of the pan to prevent water from leaking in.

Coat the bottom and sides of the pan with a light cooking spray.

Arrange the ladyfinger cookies in a single layer covering the bottom of the pan and set in a large roasting pan.

Bring a pot of water to a boil for a water bath.

Place the strawberries in a food processor or blender and puree until smooth.

Using a fine strainer, strain the berries into a bowl to remove the seeds, leaving about 2 1/2 c. of berry puree.

Set aside.

In a medium bowl, beat the cream cheese with an electric mixer until smooth.

Gradually add the sugar and beat on medium speed for about 3 minutes.

Reduce the speed to low and beat in the sour cream, flour, and vanilla.

Add the eggs one at a time or the egg substitute, beating until just incorporated.

Scrape down the sides of the bowl to make sure all the lumps of cream cheese are gone.

Slowly pour the berry puree into the batter.

Stir with a knife to create a marbleized effect.

Pour the batter into the spring-form pan.

Pour enough of the boiling water into the roasting pan to come about halfway up the sides of the pan.

Bake for 2 hours.

Turn off the heat and leave the oven door slightly ajar for 1 hour longer.

Remove the pan from the water bath and cool on a wire rack.

Remove the outer foil, cover, and refrigerate overnight before unmolding.

When serving this Light Strawberry-Marble-Cheesecake to your guests, get ready for the avalanche of accolades!


Per serving

344 Calories,

11 g. Protein,

42 g. Carbohydrates,

14 g. Total Fat,

172 mg. Cholesterol,

1 g. Dietary Fiber,

329 mg. Sodium.

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