Yogurt Cheesecake with Berry Compote

Here’s another recipe that would work well with Thanksgiving. So yes there will be pie on our table but there will also be a healthier cheesecake should anyone choose to go this route. Either way, I don’t think anyone will be complaining about that.

I’ve broken this recipe down by sections. You can easily do a good chunk of it beforehand to make things easier.

So go ahead and enjoy and of course, Happy Thanksgiving!!

I. GRAHAM CRACKER CRUST (or use store bought)

  • 1-1/2 cups graham cracker crumbs (6-8 whole cookies)
  • 1/4 cup sugar
  • 1/4 cup melted butter (additional for greasing the pan)
  1. Preheat oven to 300°F.
  2. Break cookies and place in food processor and pulse until ground into medium fine crumbs.
  3. Transfer to a mixing bowl and stir in sugar and butter.
  4. Next transfer into a buttered 9″ springform pan and using your fingers, press into an even crust along the bottom. (Alternatively, you can also  use a buttered glass pie plate and form the crumbs into a traditional crust along the bottom and up the sides). 
  5. Bake for 10-15 minutes until firm and dry.
  6. Remove from oven and set on a wire rack to cool.

II. LEMON GREEK YOGURT FILLING

  • 4 eggs
  • 3/4 cup sugar
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1tsp vanilla extract
  • 2 cups plain Greek yogurt (whole or 2%)
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  1. Pulse eggs a few times to beat (or use an electric mixer). 
  2. Pulse in sugar, cornstarch, salt, vanilla and yogurt until light and slightly bubbly.
  3. Add lemon and lemon zest and pulse or beat briefly to incorporate.
  4. Pour into prepared crust.
  5. Place in center of oven.
  6. Start checking cheesecake after 50 minutes by shaking pan gently. The filling should look creamy but firm at the edges and still appear slightly jiggly at the center. (Keep checking every 5-10 minutes after that till consistency is achieved. It will firm up as it cools). 
  7. Remove from oven and set on a wire rack allowing it to cool to room temperature.
  8. Refrigerate for at least 4 hours (or overnight) before serving.

III. BERRY COMPOTE TOPPING

  • 3 cups fresh blueberries, blackberries or raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice
  • 1/2 tsp finely grated lemon zest
  1. Combine 1-1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher.
  2. Cook over medium heat until thick and jammy, about 10 minutes.
  3. Cool completely, then fold in the remaining 1 1/2 cups berries.
  4. Serve each slice of cheesecake with a spoonful of berries.
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