A telephone outage is currently affecting inbound calls for making appointments and calling hospitalized loved ones. We apologize for this inconvenience. We’re working with our vendor to fix the problem as quickly as possible. Patients are advised to make or request a doctor’s appointment online through MyChart or henryford.com. Patients can also message their doctor and request medication renewals via MyChart. This outage does not impact Henry Ford Allegiance Health.

Cheesecake with Strawberries

Heart Smart
cheesecake with strawberries

Prep Time: 20 minutes

Cooking Time: 5 minutes plus 1-1/4 hours

Total Time: 7 hours



  • Vegetable oil spray
  • 1 cup crushed low fat cinnamon graham cracker crumbs (about 7 graham cracker sheets)
  • 1 tablespoon tub margarine


  • 15 ounces low fat ricotta cheese
  • 8 ounces fat free cream cheese
  • 4 ounces reduced fat cream cheese
  • 1 cup low fat vanilla yogurt
  • 1 cup granulated sugar
  • 1/2 cup fat free egg substitute
  • 1/4 cup all-purpose flour
  • 2 tablespoons amaretto liquor
  • 2 teaspoons vanilla extract


  • 3 cups sliced strawberries
  • 3 tablespoons sugar


Preheat oven to 300° F. Spray a 10-1/2-inch springform pan with vegetable oil spray. To prepare crust, in a food processor, process graham cracker crumbs and margarine until well blended. Gently press crumb mixture into bottom of springform pan. Bake 5 minutes. Remove crust and allow to cool on cooling rack. To prepare filling, in a food processor or blender, combine ricotta cheese, fat free cream cheese and reduced fat cream cheese and process until smooth. Transfer cheese mix to large bowl and add yogurt, sugar, egg substitute, flour, amaretto and vanilla. Using an electric mixer beat on medium-low to combine; carefully pour over cooled crust. Bake 1-1/4 hours, or until firm around edges but slightly wobbly in center. Turn off oven and let cheesecake stand in oven with door closed for 30 minutes. Remove from oven and let cool completely on cooling rack for 1-1/2 to 2 hours. Remove from springform pan sides. Cover cheesecake with plastic wrap and refrigerate at least 4 hours. To prepare topping, toss sliced strawberries and sugar. Cover and refrigerate 4 hours.

Yield: 12 servings (one slice cheesecake topped with about 2-1/2 tablespoons strawberry sauce)

Nutritional Info

  • Calories = 242
  • Fat = 5 gm
  • Saturated fat = 2 gm
  • Cholesterol = 13 mg
  • Protein = 12 gm
  • Sodium = 286 mg
  • Carbohydrate = 37 gm
  • Fiber = 1 gm
  • Calcium = 287 mg
  • % calories from fat = 18%

Food exchanges: 2 starch, 1/2 fruit, 1 meat