Sunday, February 2, 2014

Lemon Blueberry Greek Yogurt Cheesecake

This is revolution. A cheesecake made from greek yogurt. So it's really more like a "cheese"cake.
It all started when I bought an abnormally large amount of my favorite greek yogurt while grocery shopping today. It was on sale, looked good, caught my eye, you know the drill. Then I did a little research online about what you can do with greek yogurt since I had recently come in possession of a lot of it. Then I found this amazing creation of a yogurt cheesecake. Then I was inspired by the harmonious flavor combination of lemon and blueberry.

*FYI I used a combination of a few recipes I found online to come up with the final product!

I made the crust with cereal, banana, almond butter and maple syrup, instead of the traditional graham cracker crust.

A little tip to keep your fruit or chocolate chips from sinking to the bottom of your batter is to coat them in flour! I used coconut flour on my blueberries. 

 This is what the crust looked like after baking it off first. 

My sweetener of choice for this recipe. 

It turned out really, really well overall. I was so happy with the texture, it tasted and felt like the real thing, but wasn't heavy and overly sweet. The tang of the yogurt with the tart citrus paired with the sweet bursts of blueberry was a winning combo!

For the Crust: 
*I used inspiration from Kylie @ Imma Eat That for the cereal crust idea 
  • 3 cups cereal (I used Nature's Path Maple Peacan)
  • 1 banana, mashed 
  • 1/4 cup almond butter
  • 1 Tbs maple syrup
Preheat the oven to 350 degrees. Blitz the cereal in a food processor until a crumb-like consistency is reached. Then mix together the banana, syrup and almond butter until a sticky dough forms. Spread the dough on the bottom of a greased spring-form pan and bake at 350 for 7-10 minutes, until brown and fragrant.

For the Cheesecake:
*Inspiration for the cake came from A Baking Girl blog with her lemon blueberry cheesecake 
  • 16 ounces of nonfat greek yogurt (I used Fage)
  • 1/2 cup sugar of choice 
  • 2 eggs
  • 1 tsp vanilla
  • 1 Tbs cornstarch
  • 4 Tbs fresh squeezed lemon juice 
  • zest of one lemon 
  • pinch of salt 
  • 1 cup blueberries (I used frozen)  
Combine the eggs, sugar, yogurt and vanilla. When smooth, add the cornstarch, lemon juice, zest and salt. Mix again and then fold in the blueberries carefully. Pour the batter into the springform pan over the crust and bake at 350 for 35-45 minutes until just brown at the edges.

Let it cool completely before removing it from the pan.


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