Double Strawberry Cheesecake 3 Ww Points Recipes

STRAWBERRY CHEESECAKE WITH DOUBLE-BERRY SAUCE

Steps:

• Heat oven to 300°F. Spray 9-inch springform pan with cooking spray. Sprinkle crumbs over bottom of pan.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 2/3 cup sugar and eggs; beat on medium about 2 min or until smooth. Add yogurt and flour; beat on low speed until smooth. Carefully spread batter over crumbs in pan.
• Bake 1 hr 15 min to 1 hr 25 min or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. (Do not insert knife to test for doneness because hole could cause cheesecake to crack.) Turn off oven; cool in oven 30 min with door closed. Remove from oven; run knife around side of pan to loosen. Cool on cooling rack 30 min. Cover; refrigerate at least 3 hr. Carefully remove side of pan.
• Meanwhile, in food processor, place raspberries and 3 Tbsp sugar. Cover, process until smooth. Drizzle sauce over wedges of cheesecake; top with strawberries. Store covered in refrigerator.

DOUBLE STRAWBERRY CHEESECAKE

Steps:

• Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
• In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
• Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
• Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
• Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
• In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.

DOUBLE LAYER NO BAKE STRAWBERRY CHEESECAKE

Steps:

• Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth.
• Beat in the whipped topping until well mixed.
• Spread about half of the cream cheese mixture into the graham cracker crust.
• Spread the strawberry preserves in an even layer over the cream cheese mixture.
• Top the preserves with the remaining half of the cream cheese filling.
• Cover with plastic wrap and refrigerate until set, about 1 hour.

WEIGHT WATCHERS CHEESECAKE - 3 POINTS

Steps:

• Prheat the over to 325 degrees; wrap the outside of a 10-inch springform pan with heavy duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the sides of the pan.
• In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth.
• Add the eggs, 1 at a time, beating on low speed until blended; stir in the lemon zest.
• Pour the batter into the springform pan and set into a large roasting pan.
• Pour boiling water into the roasting pan to come halfway up the sides of the springform pan.
• Bake until almost completely set, 30-32 minutes.
• Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven for 30 minutes.
• Transfer to a rack and run a knife around the edge of the pan to release the cake.
• Cool completely, then refrigerate, covered, until ready to serve.

LOW FAT NO-BAKE STRAWBERRY CHEESECAKE RECIPE

Steps:

• In a large mixing bowl, cream together cream cheese, vanilla and sugar until light and fluffy. Add Cool Whip and mix until smooth. Pour mixture into your pre-made pie crust and refrigerate for a few hours until set up. Arrange your sliced strawberries on top and serve.

DOUBLE STRAWBERRY CHEESECAKE (3 WW POINTS)

Steps:

• Beat Cream Cheese and Splenda in a large bowl with wire whisk or electric mixer on high speed until smooth.
• Gently stir in whipped topping, mix well.
• Place sliced strawberries up the sides and in the bottom of a 9" pie pan to make a crust.
• Pour cream cheese mixture into pie pan and smooth with spatula. Refrigerate 3 hours or until set. Garnish with sliced strawberries.