Light Strawberry Cheesecake

• 1 1/2 c. graham cracker crumbs
• 3 Tbsp. light margarine, melted
• 1 (15 oz.) pkg. part-skim Ricotta cheese
• 1 c. sugar
• 2/3 c. unbleached flour
• 4 eggs, separated
• 2 Tbsp. grated lemon peel
• 2 tsp. vanilla
• 1 c. nonfat sour cream
• 3 pt. strawberries, hulled
• 4 tsp. lemon juice
• 1/4 c. red currant jelly, melted

1. Preheat oven to 300u0b0.
2. Coat a 9-inch spring-form pan with nonstick spray.
3. In a medium bowl, mix the crumbs and margarine. Press onto the bottom and 2 inches up the sides of the pan; set aside.
4. Using an electric mixer, beat the Ricotta until smooth. Add 3/4 cup of the sugar, the flour, egg yolks, lemon peel and vanilla; mix well.
5. Blend in the sour cream.

graham cracker crumbs, light margarine, ricotta cheese, sugar, flour, eggs, vanilla, nonfat sour cream, strawberries, lemon juice, red currant

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287878 (may not work)