- 1 (3.5 ounce) package ladyfingers
- 1 1/2 pounds fresh strawberries, washed and tops removed
- 2 pounds reduced-fat cream cheese, at room temperature
- 1 1/2 cups sugar
- 1 cup reduced-fat sour cream, at room temperature
- 1/4 cup unbleached all-purpose flour
- 2 teaspoons vanilla extract
- 4 eggs, at room temperature
- Preheat the oven to 325 degrees F. Line the bottom of a 10-inch springform pan with heavy-duty foil. Assemble the pan, pulling the foil up and around the sides. With another piece of foil, wrap the outside of the pan to prevent water from leaking in.
- Coat the bottom and sides of the pan with cooking spray. Arrange the ladyfingers in a single layer covering the bottom of the pan and set in a large roasting pan.
- Bring a pot of water to a boil for a water bath. Place the strawberries in a food processor or blender and puree until smooth. Using a fine strainer, strain the berries into a bowl to remove the seeds, leaving about 21/2 cups of berry puree. Set aside.
- In a medium bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the sugar and beat on medium speed for about 3 minutes.
- Reduce the speed to low and beat in the sour cream, flour, and vanilla. Add the eggs one at a time or the egg substitute, beating until just incorporated. Scrape down the sides of the bowl to make sure all the lumps of cream cheese are gone.
- Slowly pour the berry puree into the batter. Stir with a knife to create a marbleized effect.
- Pour the batter into the springform pan. Pour enough of the boiling water into the roasting pan to come about halfway up the sides of the springform pan. Bake for 2 hours. Turn off the heat and leave the oven door slightly ajar for 1 hour longer.
- Remove the pan from the water bath and cool on a wire rack. Remove the outer foil, cover, and refrigerate overnight before unmolding.