Lemon Cheesecake with Fresh Berries (diabetic)

Lemon Cheesecake with Fresh Berries (diabetic)
(makes 16 servings)

1/2 tablespoon (7.5 g) margarine
1/3 cup (35 g) graham cracker crumbs
2 cups (450 g) nonfat cottage cheese, drained
14 ounces (400 g) soft tofu, drained
1 cup (236 ml) nonfat yogurt cheese
grated zest of 1 lemon
1/4 cup (59ml) fresh lemon juice
1/2 teaspoon (2.5 ml) vanilla extract
2 large egg whites
1/2 cup (118 ml) egg substitute
7 packets sugar substitute that will not break down
when heated, or
to taste
2 tablespoons (16 g) unbleached all-purpose flour
1 cup (150 g) fresh strawberries
16 perfect strawberries for garnish, cleaned with
stems intact

Grease the sides and bottom of a 9-inch ( 23cm)
springform pan with margarine. Dust with graham
cracker crumbs. Refrigerate until ready
to fill. Preheat oven to 350° F (180°C), gas mark 4.
In a food processor or blender, process cottage cheese
and tofu until smooth. Add all other ingredients
except the strawberries. Process for 3 minutes until
very smooth and light. Pour into prepared springform
pan. Place a sheet of aluminum foil on the middle rack
of the oven under the springform to protect the oven.

Bake for 1 1/2 to 1 3/4 hours, until the filling is
set, slightly puffed, and golden brown at the edges.
Cool on a wire rack for 45 minutes. Refrigerate until
chilled, 2 hours. Remove the sides of the springform
pan.
Whirl the cup of strawberries in a food processor to
make a puree.
Spoon puree over each serving and garnish with one
perfect strawberry, sliced to the stem and fanned out