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Strawberry Cheesecake with Double-Berry Sauce

What's the secret to amazing cheesecake with less than half the fat and calories of most other cheesecakes? Yogurt!

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( 13 Ratings)

13 Ratings

5 Stars 69%

4 Stars 23%

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Member Reviews ( 4 )

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Prep Time 15 min
Total Time 5 hr 45 min
Servings 16

Ingredients

Crust and Filling

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

Topping

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

3: Tbsp sugar

1: cup quartered fresh strawberries

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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 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.
3 Bake 1 hr 15 min to 1 hr 25 min 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 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.
4 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.

EXPERT TIPS

Expert Tips

Top off cheesecake with your favorite fresh fruit.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 2/17/2012 11:10:11 AM REPORT ABUSE xenab19 said:

Rating:

I made this cake for valentine's day< one day ahead. It turned out to be amazing as it was my first cheesecake ever :D!! perfect ! i placed my cake tin in water bath with bottom covered with foil & also covered the top with foil as i didnt want it to turn brown. baked it for 15mins on 350 deg F & then for 1hour 15mins on 225F. refrigerated overnight & the texture was heavenly!! :D use Digestive biscuits &butter for a better crust.

This reply was: Helpful Inspiring

Posted 12/25/2010 7:05:27 PM REPORT ABUSE margaret492 said:

Rating:

Strawberry cheesecake is one of my favourite cake,each time i go into the fridge i have to take a slice.The good thing about it is i can eat as much and i dont get too fat.

This reply was: Helpful Inspiring

Posted 9/5/2010 8:35:20 PM REPORT ABUSE lustecat said:

Rating:

I was unable to find a chocolate wafer cookies, so I used one row of oreo cookies, chopped to a fine crumb in a food processor. Everything else was easy to find in the local market.I followed the recipe as written, but found the inside was set, but very soft, more like a pudding than a cheesecake. Next time I'm going to increase the number of eggs.

This reply was: Helpful Inspiring