Tuesday, July 7, 2009

Strawberry Cheesecake

Before you groan, let me convince you that this is actually a lower fat cheesecake recipe. Honest. I'm not all about the bad for you stuff. and I figured I needed to post something low in fat after that pesky Mac and Cheese that I'm going to have to Wii fit for four hours to work off.

1/2 cup chocolate wafer crumbs
2 packages Neufchatel, softened (you can also use fat free cream cheese. whatever makes your skirt fly up)
2/3 cup sugar
2 eggs
2 cups Yoplait 99% fat free Strawberry Yogurt (or whatever strawberry yogurt you like)
2 tablespoons flour

Preheat your oven to 300 degrees F. Spray your 9-inch springform pan with cooking spray, and sprinkle the chocolate wafer crumbs into the bottom.

In medium bowl, beat the cream cheese on medium speed until smooth. Add the sugar and eggs; beat on medium about 2 minutes or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.

Bake 1 hour and 15 minutes or until cheesecake is set and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack. And cracked cheesecakes are ooogly.)

Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 minutes. Cover and refrigerate at least 3 hours. Carefully remove side of pan.

This is really good garnished with some fresh strawberries, so if you have the means, throw some on.

My review: This was light and yummy, not so heavy like a full fat cheesecake. The yogurt just seemed to make it fluffy. I liked this a lot. Yum. Next time, I may try it with a graham cracker crust, but the chocolate wafers were good too.