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Creamy Strawberry Cheesecake

Creamy Strawberry Cheesecake recipe
photo by:kraft
This creamy baked cheesecake made with low-fat cottage cheese and reduced fat cream cheese is topped with an easy strawberry sauce and sliced berries.
20 min
4 hr 20 min
16 servings
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What You Need

cup  graham cracker crumbs
cup  sugar, divided
Tbsp.  butter or margarine, melted
container  (24 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
cups  cholesterol-free egg product, divided
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
tsp.  almond extract
cups  sliced strawberries, divided

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 2 Tbsp. of the sugar and butter until well blended; press firmly onto bottom of pan. Set aside.

PLACE cottage cheese and 1/2 cup of the egg product in blender or food processor container; cover. Blend well; set aside. Beat Neufchatel, 3/4 cup of the remaining sugar, remaining 1-1/2 cups egg product and extract in large bowl with electric mixer on high speed until well blended. Add cottage cheese mixture; mix well. Pour over crust.

BAKE 1 hour 20 minutes or until cheesecake is puffed and center is almost set. Cool on rack 15 minutes. Carefully run metal spatula or knife around edge of cheesecake to loosen; remove side of pan. Refrigerate at least 3 hours.

PLACE 1 cup of the strawberries and remaining 2 Tbsp. sugar in blender container; cover. Blend until pureed. Arrange remaining sliced strawberries on top of cheesecake; drizzle with strawberry puree. Refrigerate until ready to serve. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.
How to Soften Neufchatel Cheese
Place completely unwrapped packages of Neufchatel on microwavable plate. Microwave on HIGH 15 to 20 seconds or until slightly softened.
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