Creamy Strawberry Cheesecake

Name: Creamy Strawberry Cheesecake
Prep time: 20 min
Total time: 320 min
Yield: 16
Ingredients: 4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs); 2 Tbsp. butter or margarine, melted; 1 cup sugar, divided; 1 container low-fat cottage cheese; 2 cups cholesterol-free egg product, divided; 2 pkg. Neufchatel cheese, softened; ½ tsp. almond extract; 2 cups strawberries, divided

This creamy baked cheesecake, made with low-fat cottage cheese and reduced-fat cream cheese, is topped with an easy strawberry sauce and sliced strawberries.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs)
2 Tbsp. butter or margarine, melted
1 cup sugar, divided
1 container (24 oz.) low-fat cottage cheese
2 cups cholesterol-free egg product, divided
2 pkg. (8 oz. each) Neufchatel cheese, softened
½ tsp. almond extract
2 cups sliced strawberries, divided

Directions

Heat oven to 325°F.

Combine graham crumbs, butter and 2 Tbsp. of the sugar; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.

Blend cottage cheese and 1/2 cup egg product in blender or food processor until well blended; set aside.

Beat Neufchatel cheese, almond extract, remaining egg product and 3/4 cup of the remaining sugar in large bowl with mixer until well blended. Add cottage cheese mixture; mix well. Pour over crust.

Bake 1 hour 20 min. or until cheesecake is puffed and center is almost set. Cool 15 min. Carefully run metal spatula or knife around rim of pan to loosen cheesecake; remove rim. Refrigerate cheesecake 3 hours.

Place 1 cup of the strawberries and the remaining sugar in blender; blend until smooth.

Arrange remaining strawberry slices on top of cheesecake; drizzle with strawberry purée. Refrigerate until ready to serve.