Let's whip it up
0 min
0 min
0
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 min
0
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.
Watch videos, find product info, explore promotions, and more.
You May Also Enjoy
BECOME THE WELL-CONNECTED SNACK GURU YOUR PARENTS THOUGHT YOU COULD BE
Subscribe to GET RECIPES, OFFERS AND NEWS—IN your inbox
By submitting my email address, I agree to receive marketing communications from Snackworks and other Mondelez Brands. I also confirm that I am at least 18 years of age and that I have read and agreed to the Privacy Policy.