Makes 12 servings

Notes: Drain about 4 quarts nonfat yogurt to make 5 cups cheese.

How to Make It

Step 1

Combine crumbs and melted butter. Pat evenly over bottom and about 1/2 inch up the side of a removable-rim 9-inch cheesecake or cake pan (at least 1 3/4 in. deep).

Step 2

Bake in a 350° oven until crust is slightly browner, 10 to 12 minutes.

Step 3

Meanwhile, in a large bowl, use a fork to blend eggs, 1 cup sugar, 3 cups cheese, and vanilla until well mixed. Scrape mixture into hot or cool crust.

Step 4

Bake in a 350° oven just until center jiggles only slightly when cake is gently shaken, 40 to 45 minutes.

Step 5

Meanwhile, stir remaining cheese with remaining sugar until smooth. Spoon onto cake and gently spread to cover top.

Step 6

Return to oven and bake to firm topping slightly, about 10 minutes. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 hours.

Step 7

Serve, or if making ahead, wrap airtight and chill up to 1 day. Remove pan rim and garnish cake with berries; cut into wedges.

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