Strawberry Cheesecake with Double-Berry Sauce

(7)
  2 reviews
  • 15|min prep time
  • 5|hr|45|min total time
  • 9 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
  2. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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