0 min
0 h 0 min
Makes 16 servings.


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.
0 min
0 h 0 min
Makes 16 servings.
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.
If baking the cheesecake in a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.
Place completely unwrapped packages of Neufchatel cheese on microwaveable plate. Microwave on HIGH 15 to 20 sec. or just until Neufchatel cheese is slightly softened.

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