GREEK YOGURT FROZEN BARS RECIPE RECIPES

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DIVINE YOGURT CHEESECAKE RECIPE - BETTYCROCKER.COM



Divine Yogurt Cheesecake Recipe - BettyCrocker.com image

The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.

Provided by Betty Crocker Kitchens

Total Time 5 hours 45 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 8

1 cup graham cracker crumbs
2 tablespoons butter, melted
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
2 cups quartered fresh strawberries

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.

Nutrition Facts : Calories 250 , CarbohydrateContent 18 g, CholesterolContent 90 mg, FatContent 3 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 13 g, TransFatContent 1/2 g

DIVINE YOGURT CHEESECAKE RECIPE - BETTYCROCKER.COM



Divine Yogurt Cheesecake Recipe - BettyCrocker.com image

The honey vanilla yogurt adds to the creamy texture of this irresistible cheesecake.

Provided by Betty Crocker Kitchens

Total Time 5 hours 45 minutes

Prep Time 15 minutes

Yield 16

Number Of Ingredients 8

1 cup graham cracker crumbs
2 tablespoons butter, melted
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
2 cups quartered fresh strawberries

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.

Nutrition Facts : Calories 250 , CarbohydrateContent 18 g, CholesterolContent 90 mg, FatContent 3 , FiberContent 0 g, ProteinContent 5 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 13 g, TransFatContent 1/2 g

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