Mixed Berry Cheesecake Recipe
Ingredients
| CRUST | ||
| 1 1/2 cups fruit-juice-sweetened breakfast cereal flakes | ||
| 15 sugar-free low-fat butter-flavored cookies | ||
| Vegetable oil | 1 Tablespoon | |
| CHEESECAKE | ||
| Cream cheese package | 2 , softened | |
| Raspberry yogurt | 2 Carton (1l) | |
| Neufchatel cheese package | 1 , softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 6 packets sugar substitute or equivalent of 1/4 cup sugar | ||
| Vanilla | 1 Tablespoon | |
| Water | 1/4 Cup (16 tbs) | |
| Sugar package | 1 | |
| Mixed berries | 3 Cup (16 tbs), frozen (TOPPING) | |
Directions
1. Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchatel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries before serving.
2. To prepare crust, combine cereal, cookies and oil in food processor; process with on/off pulses until finely crushed. Press firmly onto bottom and 1/2 inch up side of pan. Bake 5 to 8 minutes or until crust is golden.
3. To prepare cheesecake, combine cream cheese, yogurt, Neufchatel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
4. Combine water and gelatin in small microwavable bowl; microwave at HIGH 30 seconds to 1 minute or until water is boiling and gelatin is dissolved. Cool slightly. Add to cheese mixture; beat an additional 2 to 3 minutes or until well blended. Pour into prepared pan; cover and refrigerate at least 24 hours. Top cheesecake with berries before serving.
Chef
