Strawberry Cheesecake with Double-Berry Sauce
One portion of this dish contains approximately 5g of protein, 6g of fat, and a total of 168 calories. This recipe serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Mother's Day. Head to the store and pick up chocolate wafer crumbs, eggs, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 5 hours and 45 minutes.
Instructions
Heat oven to 300F. 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.