Healthified Almond Cheesecake with Raspberry Sauce

 

1/2

cup crushed reduced-fat graham crackers (about 8 squares)

2

packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened

2/3

cup sugar

1/2

cup fat-free egg product or 2 eggs, beaten

1/4

teaspoon almond extract

2

cups Yoplait® Original French vanilla fat-free yogurt

2

tablespoons Gold Medal® all-purpose flour

2

cups fresh or frozen (thawed and drained) raspberries

2

tablespoons water

3

tablespoons sugar

1/4

teaspoon almond extract

1

tablespoon sliced almonds

Fresh raspberries

• 1 Heat oven to 300°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. Sprinkle cracker crumbs over bottom of pan. To minimize cracking, place shallow pan 1/2 full of hot water on lower oven rack.
• 2 In medium bowl, beat cream cheese and 2/3 cup sugar with electric mixer on medium speed until smooth. Add egg product and 1/2 teaspoon extract; beat on medium speed 2 minutes. Add yogurt and flour; beat on low speed just until blended. Carefully spread mixture over crumbs in pan.
• 3 Bake 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Run small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
• 4 In food processor, place all sauce ingredients. Cover; process until smooth. Press through sieve to remove seeds. Refrigerate sauce until serving time.
• 5 Just before serving, run small metal spatula around edge of pan; carefully remove foil and side of pan. Serve cheesecake with raspberry sauce. Garnish with almonds and fresh raspberries. Cover and refrigerate any remaining cheesecake and sauce.