Light Lemon Cheesecake With Strawberries

Directions

1. Preheat oven to 300 degrees.
2. Coat a 9-inch springform pan with nonstick cooking spray or possibly lightly brush with vegetable oil.
3. In a food processor, combine cereal and 1 1/2 Tbsp. sugar. Process till fine crumbs form. Place crumb mix in prepared pan; tilt and rotate the pan to coat the bottom and sides with crumbs. Tap the pan on the counter so which the crumbs are proportionately distributed. Set aside.
4. In a large mixing bowl, beat cream cheese with an electric mixer till smooth. Add in 1 1/4 c. sugar, egg yolks, vanilla and salt. Beat till smooth. With mixer at low speed, gradually add in yogurt and flour, beating till smooth. (Alternately, you can blend all ingredients in a food processor.)In a large clean mixing bowl and with clean beaters, beat egg whites till soft peaks form. Gradually add in remaining 2 Tbsp. sugar, whipping till stiff but not dry peaks form. With a rubber spatula, fold the beaten whites into the cream cheese mix.
5. Turn batter into prepared pan. Bake for 50 to 60 min or possibly till the cheesecake is puffed and the top is pale golden brown and dry to the touch. Turn off the oven and leave the cheesecake inside with the door closed for 30 min. Remove the cheesecake from the oven and let cold completely on a wire rack. Remove the springform pan sides. Chill, loosely covered with plastic wrap, for at least 4 hrs or possibly up to 2 days.
6. Shortly before serving, arrange strawberries over the cheesecake.
7. Yield: 8 servings. By Tina Danze.