I can't resist, I'm posting this. It's not especially light or diet-friendly, but it's delicious! I modified the original recipe a bit. The crust was far too sweet so I changed it up until it tasted right.
Strawberry Glazed Cheesecake
1-1/2 cups crushed graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
1-1/4 lbs. cream cheese, softened
3/4 cup sugar
3/4 tsp. lemon rind, grated
3/4 tsp. orange rind, grated
1-1/2 Tbsps. all purpose flour, sifted
3 eggs, room temperature
1 whole egg yolk
2 Tbsps. heavy cream
1/2 tsp. vanilla extract
4-1/4 cups fresh strawberries, washed and hulled
3/4 cup sugar
1/4 cup cold water
1/8 tsp. salt (necessary)
1-1/2 Tbsps. cornstarch
1 tsp. unsalted butter, softened
1/8 tsp. red food coloring
Preheat oven to temperature 350°F.
Mix crust ingredients together and press into pie pan. Bake at 350 degrees for 8 to 10 minutes; set aside.
Reduce oven temperature to 250°F.
Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and yolk one at a time, beating after each addition until just incorporated. Beat cream and vanilla. Pour into crust and bake about 65 minutes until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 tsp. butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.