Mixed Berry Cheesecake the Editors of Publications International, Ltd.
Mixed Berry Cheesecake
Makes 16 servings
|1-1/2||cups fruit-juice-sweetened breakfast cereal flakes*|
|15||sugar-free low-fat butter-flavored cookies*|
|1||tablespoon canola oil|
|2||packages (8 ounces each) fat-free cream cheese, softened|
|2||cartons (8 ounces each) raspberry fat-free yogurt|
|1||package (8 ounces) Neufchâtel cream cheese, softened|
|1/2||cup no-sugar-added seedless blackberry preserves|
|1/2||cup no-sugar-added blueberry preserves|
|6||packets sugar substitute or equivalent of 1/4 cup sugar|
|1||package (4-serving size) sugar-free strawberry-flavored gelatin|
|3||cups fresh or frozen unsweetened mixed berries, thawed|
*Available in the health food section of supermarkets.
- Preheat oven to 400°F. Spray 10-inch springform pan with nonstick cooking spray.
- 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 brown.
- To prepare cheesecake, combine cream cheese, yogurt, Neufchâtel cheese, preserves, sugar substitute and vanilla in large bowl. Beat with electric mixer at high speed until smooth.
- Combine water and gelatin in small microwavable bowl; microwave on 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. Cut into 16 slices before serving.
|Serving Size:||1 slice cheesecake with 3 tablespoons berries|
|Calories from Fat||24 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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