Greek Yogurt Cheesecake

No, you're not dreaming. Yes, you read that right.

A Cheesecake with GREEK YOGURT. Cheesecake is one of my most favourite desserts ever (next to maybe a good Tiramisu) and I had the opportunity to make this for my family over Christmas break. It's rich, creamy with half the amount of cream cheese that regular cheesecake calls for.  I served it up with a homemade berry sauce. I'm not saying it a low calorie dessert but it does have less cream cheese and more greek yogurt which is pretty rich in protein so you can indulge in an extra piece without feeling too guilty hahaha!! I would insist you get 2% or full fat greek yogurt as opposed to non-fat because you need the fat for a rich cheesecake.

Ingredients:

 { This makes one 8x8 tray. All ingredients  need to be at room temperature. This makes for a really smooth batter.}

-  1 14oz brick of cream cheese
-  1 cup full fat plain greek yogurt
-  1 cup graham crackers crushed (by hand or food processor)
-  1/2 stick of butter melted.
-  2 tsp vanilla extract
-  1/3 cup granulated sugar
-  2 eggs

Method:

1.  Preheat oven to 325 F.

2.  Combine melted butter and crushed graham crackers and press down the bottom of a parchment lined 8x8 brownie pan.

3.  Bake for 20 minutes. Remove and cool to room temperature.

4.  Raise oven temperature to 350F .

5.  Meanwhile, with an electric mixer, beat eggs, sugar, cream cheese, greek yogurt and vanilla.

6.  Pour the batter on top of the cooled crust and bake for 40-45 minutes in a water bath.

Water bath- Place the cheesecake tray in a larger roasting tray and pour some boiling water about an inch or so in the larger roasting tray. This will evenly cook the cheesecake.

7.  Remove from oven and allow to cool completely to room temperature before chilling in the fridge for a minimum of 4 hours.

Berry Sauce --

-  1 cup frozen berry mixture
-  1/2 tsp lemon zest
-  juice of half a lemon
-  1 tsp cornstarch for thickening
-  2 Tbsp sugar

1.  In a small saucepan, cook the frozen berries, lemon zest, lemon juice and sugar. Let it come to a gentle boil.

2.  Simmer for 5 minutes. Add cornstarch to thicken and simmer another 5 minutes.

3.  Puree into a sauce.

4.  Serve on top of cheesecake.