This classic dessert, with its fresh berry topping is a perfect fit for anybody’s healthy lifestyle. And, it’s probably one of the most impressive cheesecakes you’ve ever made.
- 3 lowfat honey graham crackers (5" x 2 1/2")
- 12 oz (1 1/2 8-oz pkgs.) fat-free cream cheese, softened
- 1 cup plus 2 tbsp sugar
- 1/2 cup all-purpose flour
- 2 container (8 oz each) vanilla fat-free yogurt
- 2 eggs
- 2 cups strawberries, sliced
- 1/4 cup strawberry or currant jelly
In Classic Batter Bowl, beat cream cheese with remaining sugar and flour until well blended and smooth. Add yogurt and eggs; whisk with Stainless Whisk until smooth. Gradually pour batter into prepared pan. Bake 50 minutes or until center is almost set. Remove to Stackable Cooling Rack. Loosen cake from rim of pan. Cool completely; remove rim. Refrigerate at least 3 hours or overnight. Just before serving, slice strawberries with Egg Slicer Plus®. Arrange strawberry slices over top of cheescake by starting at outside edge with a circle of slices; continue with overlapping circles into the center for a petal effect. Heat strawberry jelly just until smooth; brush over strawberry slices using Chef's Silicone Basting Brush. Slice into weges using Slice 'N Serve®.
- 12 servings
Nutrients per serving:
Approximately 256 calories and 6 grams of fat per serving
To loosen cheesecake, run the Quikut Paring Knife around outside edge immediately after removing from oven. This will also help prevent the cheesecake from cracking.
Melt the jelly in microwave oven on HIGH 15 seconds or until smooth.