Raspberry Cheesecake

Name: Raspberry Cheesecake
Ingredients: 1 pkg (8 oz) low fat cream cheese, at room temperature; 1 cup low fat cottage cheese; 1 cup low fat plain yogurt; 3/4 cup sugar; 2 None eggs; 1/2 tsp vanilla extract; 6 oz graham crackers, crushed; 6 tbsp (3/4 cup) salted butter, melted; 1 cup frozen mixed berries; None None Fresh quartered strawberries, to serve

10 ingredients

5 steps

Ingredients

1 pkg (8 oz) low fat cream cheese, at room temperature
1 cup low fat cottage cheese
1 cup low fat plain yogurt
3/4 cup sugar
2 None eggs
1/2 tsp vanilla extract
6 oz graham crackers, crushed
6 tbsp (3/4 cup) salted butter, melted
1 cup frozen mixed berries
None None Fresh quartered strawberries, to serve

Directions

1

Preheat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper.
2

Combine graham cracker crumbs and butter in a medium bowl until well combined. Press mixture firmly into the bottom of the prepared pan. Sprinkle with berries. Refrigerate for 15 mins.
3

For the filling, process cheeses, yogurt, sugar, eggs and vanilla in a food processor until smooth. Pour over berries in pan.
4

Bake 35-40 mins, until firm (it may still have a slight wobble, but will firm up on cooling). Cool cake in turned-off oven with the door slightly ajar (to prevent the top from cracking).
5

Refrigerate 4 hours or overnight. Serve with strawberries.