Greek Yogurt Cheesecake

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Greek Yogurt Cheesecake calories by ingredient

Introduction

try with honey instead next time? Crust not calculated in nutrition info try with honey instead next time? Crust not calculated in nutrition info

Minutes to Prepare: 5

Minutes to Cook: 35

Number of Servings: 8

Ingredients

2 cups fat free plain Greek yogurt

1/2 cup sugar

pinch of salt

2 eggs

1 vanilla bean (seeds scraped out) or 2 tsp vanilla extract

1 T cornstarch

optional: sliced strawberries for garnish

optional graham cracker crust recipe below -

Directions

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.