Prep 15 min
Total 5 hr 45 min
Servings 16
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Ingredients
Crust
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Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened
- 2/3 cup sugar
- 3 eggs
- 1 container (6 oz) Greek Fat Free honey vanilla yogurt
- 2 tablespoons Gold Medal™ all-purpose flour
- Topping
- 2 cups quartered fresh strawberries
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Steps
- Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom and slightly up side of pan. Refrigerate while making filling.
- In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar and eggs; beat on medium speed until smooth. Beat in yogurt and flour until blended. Carefully spread over crust in pan.
- Place cheesecake in oven with pan of water on oven rack below it (to prevent cracking). Bake 1 hour 25 minutes to 1 hour 30 minutes or until center is set. Cool 30 minutes. Without releasing or removing side of pan, run metal spatula along side of cheesecake to loosen. Cover; refrigerate at least 3 hours until chilled. Remove side of pan; leave cheesecake on pan bottom to serve.
- Top cheesecake with strawberries. Store covered in refrigerator.
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