- 12
Ingredients
- Crust and Filling:
- 12 graham cracker boards
- 6 tablespoons unsalted butter, melted
- 2 tablespoons plus 1-1/2 cups sugar
- 3 packages (8 ounces each) Neufchatel cream cheese, softened
- 1 container (7 ounces) 2% plain low-fat Greek yogurt (such as Fage)
- 3 tablespoons lemon juice
- 2 teaspoons lemon zest
- 3 eggs
- 3/4 cup blueberries
- 1/4 cup all-purpose flour
- Topping:
- 1 cup strawberries, trimmed
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 tablespoon seedless raspberry jam
Preparation
Step 1
1. Heat oven to 350 degree F.
Crust:
2. Finely crush graham crackers. Add butter and 2 tablespoons of the sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.
Filling:
3. In a large bowl, beat together cream cheese and yogurt. Beat in remaining 1-1/2 cups sugar, lemon juice and zest. Add eggs and beat until smooth. Rinse cup blueberries; place in a small bowl. Sprinkle with 1 tablespoon of the flour; toss to coat. Fold berries and any flour in the bowl, along with remaining 3 tablespoons flour, into the cream cheese mixture. Pour into prepared crust, smoothing top.
4. Bake at 350 degree F for 1 hour or until lightly browned around edges. Remove to a wire rack and run a thin knife between pan and cheesecake. Cool 1 hour at room temperature, then refrigerate 3 hours.
Topping:
5. Just before serving, quarter strawberries, and combine with 1/2 cup blueberries and the raspberries in a bowl. Microwave jelly on HIGH for 15 seconds, until melted. Toss jelly with berries and pile atop cheesecake. Remove side of pan, slice and serve.