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Strawberry Cheesecake with Double-Berry Sauce Recipe
Ingredients
- 1/2 cup chocolate wafer crumbs (about 10 wafers)
- 2 pkg (8 oz/250 g each) reduced-fat cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 2 cups Yoplait® Source® strawberry yogurt (from 650 g container)
- 2 Tbsp all-purpose flour
- 1 bag (300 g) frozen whole raspberries, thawed
- 3 tbsp sugar
- 1 cup quartered fresh strawberries
| PREP TIME 15m |
COOK TIME 5h30m |
TOTAL TIME 5h45m |
YIELD 16 servings |
|---|
Instructions
- 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 eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
- Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and centre 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 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
- Meanwhile, in food processor, place raspberries and 3 tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.
A recipe from life made delicious
2019-10-24
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TOTAL TIME
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