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Strawberry Cheesecake w/ Double-Berry (16)

Source of Recipe

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Strawberry Cheesecake w/ Double-Berry Sauce (16)

Bettycrocker.com
Reviews rate this recipe 4.5 of 5 stars.
Exchanges & CC
Prep Time 15 min - Total Time 5 hr 45 min
Servings 16

What's the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt!

Ingredients:
Crust and Filling :
1/2 cup chocolate wafer crumbs (about 10 wafers)

2 pkg (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 eggs
2 cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
2 Tbsp all-purpose flour

Topping :
1 bag (10 to 12 oz) frozen whole raspberries, thawed
3 Tbsp sugar
1 cup quartered fresh strawberries

Directions :
• 1. Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.

• 2. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.

• 3. Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.

• 4. Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.

1 Serving equals: Calories 190 (Calories from Fat 70); Total Fat 8g (Saturated Fat 4-1/2g, Trans Fat 0g); Cholesterol 50mg; Sodium 160mg; Total Carbohydrate 23g; Dietary Fiber 1g; Sugars 18g; Protein 5g ++++ Exchanges: 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 1/2 High-Fat Meat; 1 Fat; ++++ Carbohydrate Choice 1-1/2