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Orange Cheesecake with Strawberries
Yield: 12 servings

1 cup finely crushed vanilla wafers
1/2 teaspoon ground cinnamon
1 tablespoon egg white
Vegetable oil cooking spray

1 container (16 ounces) low-fat cottage cheese
1 package (8 ounces) light cream cheese (Neufchatel), at room temperature
1/3 cup sugar
1 tablespoon all-purpose flour
2 tablespoons orange juice
1 1/2 teaspoons grated orange rind (colored part only)
1 teaspoon vanilla extract
1 large navel orange, sectioned, membranes removed
1 pint strawberries, sliced thinly

Heat the oven to 350 degrees. Combine the vanilla wafers and cinnamon
in a bowl. In a separate bowl, whisk the egg white until foamy and
blend it into the crumbs with a fork.

Spray a 9-inch springform pan with cooking spray. Press the crumbs
in an even layer in the bottom of the prepared pan. Bake 10 minutes.
Cool. Reduce oven temperature to 300 degrees.

Combine the cottage cheese, cream cheese, sugar, flour, orange
juice, orange rind and vanilla extract in the bowl of a food
processor until very smooth. Spoon into the prepared crust and
smooth the top with a rubber spatula.

Bake until set in the center, 35 to 40 minutes. Cool in the pan.
Refrigerate until cold. Loosen the sides of the cake with a small
spatula and remove the pan rim.

Combine the orange sections and strawberries. Cut the cheesecake
into thin wedges and spoon some fruit on each serving.

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