Strawberry Swirl Cheesecake
Indulge in a delightful low-fat cheesecake elegantly swirled with luscious strawberry jam, all resting atop a buttery graham cracker crust. This simple yet impressive dessert is an ideal choice for any event, offering a touch of decadence that's sure to please.
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Ingredients
- cooking spray
- 1/4 cup sugar
- 6 oz fat-free vanilla Greek yogurt
- 2 large egg whites
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 tbsp all purpose flour
- 1/4 cup strawberry jam
- 1/2 cup crushed graham cracker crumbs
- 8 oz package reduced fat cream cheese
- 1 tbsp light butter
Instructions
- 1
Preheat your oven to 350°F (175°C). Prepare an 8-inch square baking dish by spraying it with a non-stick cooking spray.
- 2
In a mixing bowl, combine the graham cracker crumbs and melted butter using a fork until the mixture is uniformly damp. Firmly press this mixture into the base of the prepared baking dish.
- 3
In a separate bowl, use an electric mixer to blend the cream cheese, sugar, and vanilla extract until the mixture is creamy and free of lumps.
- 4
Slowly incorporate the fat-free yogurt, egg whites, lemon juice, and flour into the cream cheese mixture, mixing gently to avoid over-beating. Once combined, pour this batter over the graham cracker crust.
- 5
Take the strawberry jam and stir it until it becomes smooth. Spoon small dollops of the jam over the top of the cheesecake filling.
- 6
With a knife, carefully swirl the jam through the filling to achieve a marbled appearance.
- 7
Place the cheesecake in the oven and bake for 25 to 30 minutes, or until the center appears nearly set. Allow it to cool to room temperature.
- 8
Once cooled, refrigerate the cheesecake for several hours to chill completely.