The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.
cup graham cracker crumbs
tablespoons butter, melted
packages (8 oz each) cream cheese, softened
container (6 oz) Greek Fat Free honey vanilla yogurt
tablespoons Gold Medal™ all-purpose flour
cups quartered fresh strawberries
Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
Top cheesecake with strawberries. Store covered in refrigerator.
You can make the cheesecake up to one day ahead before serving. Top with strawberries just before serving.
Top the cheesecake with your favorite fruit such as blueberries, raspberries or a combination of fruits. If fresh fruit is not available, you can use cherry pie filling to top individual servings.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.