For my cheesecake, I decided that Greek yogurt would be a great way to cut back a few of the calories, I mean come on it is cheesecake and there is a certain amount of rich decadent creaminess that calls for full fat......but why not make a small concession and cut back the fat just a bit, after all I do love Greek Yogurt! I did end up with 2% yogurt, but I'm sure that you could use fat free and still come up with a great cheesecake. I did end up making a small cheesecake, but unfortunetely I made too much batter, and you certainly can't throw it out!! I did seriously consider just eating the batter, but there was just too much, but it was sooooooo good! So instead of wasting the extra cheesecake batter I grabbed my muffin pan and made mini cheesecakes. I decided against using a crust of any sort, I just wanted little creamy bites of pure cheesecake.....sigh
- Lemon Cheesecake (will yield one 9 or 10 inch cheesecake, or one 7 inch and 6 muffin size )
- 15 digestive biscuits (or use graham crackers, or a cookie of your choice)
- 1 stick of butter melted
- 3- 8 oz packs of cream cheese
- 8 oz Plain Greek yogurt
- 4 large eggs
- juice of 4 meyer lemons
- grated zest of two lemons
- 1 1/2 cup sugar
- 2 tablespoon flour
- preheat oven to 350 degrees
- in a food processor grind digestive biscuits to a fine crumb, then add melted butter to them and work it together.
- Press mixture on the bottom of the pan and up the sides about half way up the pan.
- Bake the crust for 12 minutes.
- Its always best to start out with room temperature cream cheese, it just mixes better.
- Whip your cream cheese and greek yogurt until it is smooth
- add eggs one at a time blending in before adding another.
- add lemon juice, zest, sugar, and flour. Continue mixing until batter is smooth.
- Pour batter into prepared cheesecake pan and place on the middle rack of the oven and bake for about 45 minutes or until done in the center. The cheesecake may shake a bit in the middle but I like to pull mine out just as it starts to crack. If I wanted a perfect top I would have used a water bath.
- If you made mini cheesecakes, they should only take about 25 minutes, keep an eye on them so they don't over bake!
- Allow cheesecake to cool completely before topping with blueberry mixture.
|Amount Per Recipe||%DV|
|Recipe Size 1008g|
|Calories from Fat 1517||51%|
|Total Fat 172.16g||215%|
|Saturated Fat 99.03g||396%|
|Trans Fat 0.0g|
|Total Carbs 330.37g||88%|
|Dietary Fiber 0.4g||1%|