Ingredients
Scale
For the crust:
- 1 cup white whole wheat flour
- 1/3 cup packed brown sugar
- 5 tablespoons cold butter
- 1 1/2 cups finely chopped pecans
- 1/2 teaspoon cinnamon
For the cheesecake filling:
- 1 package (8 ounces) light cream cheese, softened
- 1/2 cup sugar
- 1/2 cup pureed strawberries
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon + juice of a wedge of lemon
For the strawberry “sour cream” topping:
- 6 Tablespoons fresh strawberry puree
- 2 Tablespoons sugar
- 1/4 cup nonfat Greek yogurt
- 1/4 teaspoon vanilla extract
- 1 oz. light cream cheese
For the strawberry top:
- About 1 lb. fresh strawberries, cleaned and sliced
Instructions
- Preheat the oven to 350 F. Mix up the flour and brown sugar in a large bowl, then using 2 knives or a pastry cutter (or your fingers!), cut in the butter until you get a nice crumbly mixture. Stir in the nuts and cinnamon.
- Press the remaining crumbs into an round tart pan coated with cooking spray, pressing the filling up the sides a bit to make a crust. Bake at 350° for 15 minutes or until the edges are light brown. Set aside to cool while you make the filling.
- In a large bowl, beat the light cream cheese and the sugar until smooth. Add the pureed strawberries, eggs, and vanilla and beat until smooth. Pour your wonderful pink cheesecake filling over the crust.
- Bake for about 30-35 minutes or until the cheesecake is set and lightly golden brown on top. Cover and store in the refrigerator until close to serving time.
- Now, mix up the “sour cream” topping: Put the strawberry puree and sugar in a bowl and microwave for about 3 minutes, stopping to stir a couple times, until the strawberry mixture turns into a jam-like consistency. Add the Greek yogurt, vanilla, and cream cheese and mix until fairly smooth. Spread evenly over the top of the cheesecake.
- Wash and slice your strawberries, saving a pretty one for the middle, then arrange the slices on the cheesecake in an overlapping spiral, starting on the outside edges and working your way in towards the center. Top off your masterpiece with that last whole strawberry you saved for the middle.
- Take lots of pictures before you slice and serve to your delighted guests. 🙂
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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