Strawberry Cheesecake with Double-Berry Sauce

Berries mingling atop a lower-calorie cheesecake burst with flavor in this brunch or dessert show-stopper.

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Servings 16

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( 7 ) Ratings

7 Ratings

5 Stars 22%

4 Stars 33%

3 Stars 11%

2 Stars

1 Stars

Member Reviews ( 2 )

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ingredients 9
Prep Time 15 min
Total Time 5 hr 45 min

Ingredients

Crust and Filling

1/2: cup chocolate wafer crumbs (about 10 wafers)

2: packages (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: tablespoons all-purpose flour

Topping

1: bag (10 to 12 oz) frozen whole raspberries, thawed

3: tablespoons sugar

1: cup quartered fresh strawberries

SAVE ON THIS RECIPE!

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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 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.
3 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.
4 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.

EXPERT TIPS

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Expert Tips

This amazing cheesecake contains less than half the fat and calories of most other cheesecakes. The secret? Yogurt!

For a fancy presentation, drizzle the dessert plate with strawberry sauce in a zigzag or spiral pattern before adding a slice of cheesecake.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 50mg; 50%;
Sodium: 160mg; 160%;
Total Carbohydrate: 23g; 23%
(Dietary Fiber 1g 1% Sugars 18g 18% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 10%;
Calcium: 6%;
Iron: 2%;

Exchanges:

1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

mspeach

report Posted Apr. 12, 2009 11:21 AM

It took me longer than 15 minutes to make the dish. The flavor is fantastic. I used a redimixed pie crust and made two pies. The baking time was perfect and it turned out very nice. I will make this again!

DayinMay

report Posted Apr. 10, 2009 8:38 AM

I made this using raspberry yogurt and Lorna Doone shortbread cookies because that's what I had on hand. I baked for the shorter time recommended, but goofed because I used a dark, non-stick springform pan. My cheesecake definitely "set up" but turned out very dark brown. I should've lowered the oven temperature to 325 F. Didn't affect the taste; that was great! The sauce is simple and suits the dessert. A note on the crust--1/2 cup of crumbs will only give you a dusting; I used 1 1/4 cups to emulate the thick crust pictured. Though not as tall as a NY cheesecake, this dessert tasted good and would have turned out looking better if I had been thinking. I'll give it another shot and bake at a lower temperature for the longer stated time.