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Strawberry Cheesecake with Double-Berry Sauce
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Prep Time:
15 minutes
Total Time:
5 hours 45 minutes
Light and creamy cheesecake made with yogurt for a healthier indulgence.
Ingredients:
  • 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
  • 1 bag (10 to 12 oz) frozen whole raspberries, thawed
  • 3 Tbsp sugar
  • 1 cup quartered fresh strawberries
Instructions:
  • Preheat oven to 300°F and generously coat a 9-inch springform pan with cooking spray. Evenly scatter crumbs over the bottom of the pan.
  • In a medium bowl, use an electric mixer to whip the cream cheese until smooth. Mix in 2/3 cup of sugar and eggs, and continue beating for about 2 minutes until smooth. Add yogurt and flour, and beat on low speed until well combined. Gently spread the batter over the crumbs in the pan.
  • Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until the cheesecake is set 1 1/2 inches from the edge and the center is slightly jiggly. Avoid using a knife to test doneness to prevent cracking. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes. Remove from the oven and run a knife around the side of the pan to loosen. Cool on a rack for 30 minutes, then cover and refrigerate for at least 3 hours before carefully removing the pan's side.
  • In a food processor, blend raspberries and 3 tablespoons of sugar until smooth. Pour the sauce over cheesecake slices and garnish with strawberries. Chill covered in the refrigerator.

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