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Strawberry topping[]

  • 8 oz container fresh strawberries
  • 1 tbsp sugar
  • ½ cup sugar
  • 2 tbsp cornstarch
  • ⅔ cup water
  • ¼ tsp strawberry extract (optional)
  • 4 drops red food coloring (optional)


  1. At least 24 hours ahead of time, and preferably 36 or so, stir the yogurt vigorously to break up the curd.
  2. Line a strainer or colander with a coffee filter or strong paper towels.
  3. Turn the open container upside down in the strainer.
  4. Place over a bowl and refrigerate.
  5. A couple times a day, discard the liquid that drains out (the dogs will love it!).
  6. This makes a thick yogurt cheese.
  7. Preheat oven to 325°F.
  8. Line a heavy deep-dish pie plate with a single layer of graham crackers, breaking some to fit.
  9. Set aside.
  10. Combine the sugar, salt and cornstarch.
  11. Blend in the cream cheese (your mixer works great, but don't use the food processor; it will break up the mixture and it may not set).
  12. Add the eggs, one at a time, beating well.
  13. Finely grate the peel from the lemon and add to the mixture, then juice the lemon and add the juice as well.
  14. Add the vanilla.
  15. On slow speed, blend in the strained, thickened yogurt.
  16. Mix gently but well.
  17. Spoon into the prepared deep-dish pie plate, being careful not to dislodge the graham crackers.
  18. Bake for approximately 1 hour and 20 minutes, or just until cheesecake mixture is set and doesn't jiggle when you move the pie plate (results may vary greatly depending on exact oven temperature, ingredient temperature, thickness of pie and type of pie plate).
  19. While the pie is cooling, prepare the topping.
  20. Wash, hull and slice strawberries thickly.
  21. Add 1 tablespoon of sugar, and stir to coat.
  22. Let them sit to draw out some of the juice.
  23. Combine the rest of the sugar and the cornstarch.
  24. Add the water.
  25. Cook over medium heat, stirring constantly, until it comes to a boil and thickens.
  26. Add the strawberries and stir gently just until it comes to a full boil again. They shouldn't be cooked, just heated through.
  27. Add coloring and flavor if desired and mix gently.
  28. Set aside to cool slightly.
  29. When the topping starts to set up, spread it over the top of the cheesecake filling.
  30. Refrigerate.
  31. Served chilled with lite or fat-free whipped topping if desired.