It’s almost the 4th of July, which means barbecues are probably in full swing! Are you stuck for ideas for something to take along or even make ahead in case you are hosting? Don’t worry, I’ve got you covered!! This cheesecake is so easy to make and even better- it’s made with yogurt!!
Few foods pack as healthy a punch in such small serving sizes as Greek yogurt. A bowl of Greek yogurt can keep you fortified with essential nutrients and even help you lose weight. For many Greek yogurt lovers, the richer texture is also a big sell. Greek yogurt is made by separating out the liquid whey, explains Alissa Rumsey, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics. “This results in a thicker texture with fewer carbohydrates and sugar, and more protein the regular yogurt,” she says. You can read more about the health benefits of Greek yogurt here.
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 Independence Day!!
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)
- Preheat oven to 300°F.
- Break cookies and place in food processor and pulse until ground into medium fine crumbs.
- Transfer to a mixing bowl and stir in sugar and butter.
- 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).
- Bake for 10-15 minutes until firm and dry.
- Remove from oven and set on a wire rack to cool.
II. BLUEBERRY COULIS
- 2 cups blueberries
- 1-1/2 tbsp sugar
- 1 tsp lemon juice
- Combine the berries, sugar and the lemon juice in a small saucepan.
- Bring it to a boil, reduce to low, and simmer for 10 minutes. Set aside and let it cool completely.
- Add the cooled berries to a blender and blend for about a minute.
- Pour through a strainer to separate peels.
- Serve each slice of cheesecake with a spoon.
III. 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
- Pulse eggs a few times to beat (or use an electric mixer).
- Pulse in sugar, cornstarch, salt, vanilla and yogurt until light and slightly bubbly.
- Add lemon and lemon zest and pulse or beat briefly to incorporate.
- Pour into prepared crust.
- Put 2 tablespoons of the prepared coulis in the cheesecake mix and using a sharp edged knife create swirl patterns.
- Place in center of oven, heated at 300°F.
- 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).
- Remove from oven and set on a wire rack allowing it to cool to room temperature.
- Add fruits (as per your taste) and decorate.
- Refrigerate for at least 4 hours (or overnight) before serving.