-
1
Crust: Coat a 9-inch springform pan with nonstick cooking spray.
-
2
In a food processor, combine 4 TBSP Grape Nuts cereal and 1 1/2 TBSP sugar.
-
3
Process until fine crumbs form.
-
4
Place crumb mixture in prepared pan; tilt and rotate the pan to coat the bottom and sides with crumbs.
-
5
Tap the pan on teh counter so that the crumbs are evenly distributed.
-
6
Set aside.
-
7
Preheat oven to 300 degrees.
-
8
Filling: In a large mixing bowl, beat cream cheese with electric mixer until smooth.
-
9
Add 1 1/4 cups sugar, egg yolks, vanilla and salt.
-
10
Beat until smooth.
-
11
With the mixer at a low speed, gradually add yogurt and flour, beating until smooth.
-
12
(Alternatively, you can blend all ingredients in a food processor).
-
13
In a large, clean mixing bowl and with clean beaters, beat egg whites until soft peaks form.
-
14
Gradually add remaining 2 TBSP sugar, whipping until stiff, but not until dry peaks form.
-
15
With a rubber spatula, fold the beaten whites into the cream cheese mixture.
-
16
Turn the batter into the prepared pan and bake 50-60 minute or until cheesecake is puffed and the top is pale golden and dry to touch.
-
17
Turn off the oven and leave with the cheesecake in the oven with the door closed 30 minutes longer.
-
18
Remove cheesecake from the oven and let cool completely on wired rack.
-
19
Remove the springform pan sides.
-
20
Refrigerate, loosely covered with plastic wrap, at least 4 hours or up to 2 days.
-
21
Shortly before serving, arrange the strawberries over the cheesecake.
