The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 16
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 250, Carbohydrate 18 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 13 g, TransFat 1/2 g
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