Greek Yogurt Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups fat free plain Greek yogurt1/2 cup sugarpinch of salt2 eggs1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract1 T cornstarchoptional: sliced strawberries for garnishoptional graham cracker crust recipe below -
Preheat oven to 350F. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch and pinch of salt and blend again. Pour filling into crust in a 10 inch springform pan, and bake for 35 minutes.
When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.
Let cool then chill for 2-3 hours in the fridge before releasing springform.
Arrange the sliced strawberries over top of the cooled cheesecake and serve.
Simple Graham Cracker Crust
from Choc. Covered Katie
around 1 1/2 cups graham cracker crumbs (about 10 sheets of graham crackers)
3 tablespoons almond milk
In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into a prepared 10 inch springform pan, and smush down very firmly with your hands or a sheet of wax paper. You don’t need to pre-bake the crust; just pour the filling straight in.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUDGETMOM.
When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake.
Let cool then chill for 2-3 hours in the fridge before releasing springform.
Arrange the sliced strawberries over top of the cooled cheesecake and serve.
Simple Graham Cracker Crust
from Choc. Covered Katie
around 1 1/2 cups graham cracker crumbs (about 10 sheets of graham crackers)
3 tablespoons almond milk
In a food processor, process crackers into fine crumbles. Add milk and process again to combine. Pour now-sticky crumbs into a prepared 10 inch springform pan, and smush down very firmly with your hands or a sheet of wax paper. You don’t need to pre-bake the crust; just pour the filling straight in.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user BUDGETMOM.
Nutritional Info Amount Per Serving
- Calories: 105.0
- Total Fat: 1.2 g
- Cholesterol: 46.5 mg
- Sodium: 49.6 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 0.0 g
- Protein: 4.8 g
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