Monday, June 2, 2008

Red, White and Blue Cheesecake

Red, White and Blue Cheesecake

1/4 cup dry bran cereal crumbs
3 pkgs. (8oz) fat-free cream chesse at room temperature
1 Cup Confectioner's sugar
3 egg whites + 1 egg, separated
3/4 cup fat-free plain yoguart
1 Tbs + 1 tsp vanilla extract
1 tsp. grated limon peel
1 Tbs. cornstarch
1/4 cp Blueberries
1 Pint medium strawberries, trimmed to uniform size

1. Arrage a rack in the bottom third of the oven. Preheat the oven to 325F. Coat the bottom and side of a 9" springform pan with vegetable oil spray. Sprinkle the crumbs evenly over the pan bottom. Set aside.

2. In the bowl of an electric mixer, combine the cream cheese and sugar. On medium speed, beat until smooth. (If lumps remain, use a spatula to smooth them before proceeding.) Reduce the speed to low, adding the egg whites and egg, one at a time, as you continue to mix. Add the yogurt, vanilla and lemon peel. Mix to incorporate, being careful not to overbeat. Add the cornstarch and mix until just combined. Pour the batter into the reserved pan.

3. Bake for 40 to 45 min. or until the top is well set, but the center is still slightly soft and the edge is light golden brown.

4. Remove the pan from the oven. Run a butter knife around the inner edge, but do not remove the pan side. Let stand to cool for 30 min. before refrigerating. Chill at least 4 hours before serving.

5. Remove the pan side. With the berries, decorate the cake to resemble a flag: Place the blueberries in the upper left, and then arrange the strawberries in horizontal rows to cover the remainder of the cake. Cut and serve.

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