Yogurt Cheesecake
White Mountain Yogurt brings an extra creaminess and tang to this cheesecake. Perfect as is or add berries, chocolate, or any topping you like for something extra!
- Dessert
Ingredients
- 1 c. White Mountain Foods Bulgarian Yogurt
- 2 lbs. cream cheese
- 4 eggs or equivalent egg substitute
- 1 c. Maple syrup
- 2 Tbsp cornstarch
- 1 tsp vanilla
- 2 c. graham cracker crumbs
- 2 Tbsp honey
- ½ c. butter, melted
directions
- In a bowl, place crumbs, butter and 2 Tbsp. Honey; blend well.
- Press mixture onto bottom and sides of greased 9” springform pan.
- Chill in freezer while preparing filling. In mixer bowl, beat cream cheese and maple syrup until smooth and light.
- Beat in eggs, vanilla and cornstarch, just until blended.
- Fold in yogurt.
- Pour mixture into prepared crust and bake for ten minutes at 450º.
- Reduce temperature to 200º and bake forty-five minutes.
- Check and bake in five minute increments if additional time is needed.
- Cheesecake should have a slight wobble in the center still.
- Turn oven off; allow cheesecake to cool inside with oven door slightly open for three hours.
- Remove cheesecake from pan; chill.
