STRAWBERRY CHEESECAKE WITH DOUBLE-BERRY SAUCE

Strawberry Cheesecake with Double-Berry Sauce image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h45m

Yield 16

Number Of Ingredients 9

Ingredients

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
1 bag (10 to 12 oz) frozen whole raspberries, thawed
3 Tbsp sugar
1 cup quartered fresh strawberries

Steps:

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 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.
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.

Nutrition Facts : Calories 190, Carbohydrate 23 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 5 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 18 g, TransFat 0 g