CREAMY CHEESECAKE WITH STRAWBERRY SAUCE

Creamy Cheesecake with Strawberry Sauce image

Enjoy this delish Creamy Cheesecake with Strawberry Sauce. Made with low-fat & reduced-fat ingredients and topped with strawberry sauce, it's perfection.

Provided by My Food and Family

Categories Recipes

Time 4h20m

Yield 16 servings

Number Of Ingredients 8

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Ingredients

1/2 cup graham cracker crumbs
1 cup sugar, divided
2 Tbsp. butter or margarine, melted
1 container (24 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
2 cups cholesterol-free egg product, divided
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1/2 tsp. almond extract
2 cups sliced strawberries, divided

Steps:

Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. of the sugar and butter until well blended; press firmly onto bottom of pan. Set aside.
Place cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover. Blend well; set aside. Beat Neufchatel, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended. Add cottage cheese mixture; mix well. Pour over crust.
Bake 1 hour 20 minutes or until cheesecake is puffed and center is almost set. Cool on rack 15 minutes. Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan. Refrigerate at least 3 hours.
Place 1 cup of the strawberries and remaining 2 Tbsp. sugar in blender container; cover. Blend until pureed. Arrange remaining sliced strawberries on top of cheesecake; drizzle with strawberry puree. Refrigerate until ready to serve. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 310 mg, Carbohydrate 19 g, Fiber 0.5213 g, Sugar 17 g, Protein 9 g