Cheesecake (Greek Yogurt)
Graham Cracker Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
Preheat oven to 350°F. Mix all ingredients together and press evenly across bottom of a inch springform pan. Bake for 8 to 10 minutes; cool and fill.
You may also buy a pre-made crust
Cheesecake Filling
2 cups fat free plain Greek yogurt
1/2 cup sugar
pinch of salt
2 eggs
2 tsp vanilla extract
1 T cornstarch
Optional: Sliced strawberries for garnish
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.
1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
1/3 cup sugar
Preheat oven to 350°F. Mix all ingredients together and press evenly across bottom of a inch springform pan. Bake for 8 to 10 minutes; cool and fill.
You may also buy a pre-made crust
Cheesecake Filling
2 cups fat free plain Greek yogurt
1/2 cup sugar
pinch of salt
2 eggs
2 tsp vanilla extract
1 T cornstarch
Optional: Sliced strawberries for garnish
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.
Comments
Post a Comment