- 16
Ingredients
- 1/2 1/2
- cup chocolate wafer crumbs (about 10 wafers)
- 2 2
- packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
- 2/3 2/3
- cup sugar
- 2 2
- eggs
- 2 2
- cups Yoplait® 99% Fat Free creamy strawberry yogurt (from 2-lb container)
- 2 2
- tablespoons all-purpose flour
- 1 1
- bag (10 to 12 oz) frozen whole raspberries, thawed
- 3 3
- tablespoons sugar
- 1 1
- cup quartered fresh strawberries
Preparation
Step 1
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and the eggs; beat on medium about 2 minutes or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
Bake 1 hour 15 minutes to 1 hour 25 minutes 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 minutes with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 minutes. Cover; refrigerate at least 3 hours. Carefully remove side of pan.
Meanwhile, in food processor, place raspberries and 3 tablespoons sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
Makes
16 servings