I can’t believe that we’re just days away from February already! Can you?
And you know what February means!!!
Lots and lots of cutesy desserts for Valentine’s Day!
To celebrate with the ones you love, you should make this cheesecake. It’s actually the first cheesecake I’ve ever made and it turned out fantastic! It did have a crack on top, but that didn’t deter me from eating it! Anyone know why cheesecakes sometimes crack? Just curious.
It was smooth and creamy…and I didn’t feel so bad eating a slice (or two or three) because of the healthier modifications that I made to it.
As an added bonus, enjoy your slice with some fresh sliced strawberries. It makes for the absolute perfect dessert!
adapted from Mona Sproles
- 1 cup low-fat honey graham cracker crumbs (about 8 sheets)
- 4 tablespoons unsalted butter, melted
- 4 (8 ounce) packages 1/3 fat cream cheese
- 1 cup sugar
- 3 tablespoons unbleached all purpose flour
- 4 eggs
- 1 cup non-fat plain Greek yogurt
- 1 teaspoon vanilla extract
- Preheat the oven to 325°F.
- Prepare a springform pan by covering the bottom and sides with aluminum foil. This is to prevent water getting into the cheesecake later.
- Combine the graham cracker crumbs and butter in a bowl (or a Blendtec or food processor).
- Push into the bottom of the springform pan and just slightly up the sides.
- Bake for 10 minutes.
- Place the baked crust into a large baking dish.
- Bring a pot of water to a bowl. Set aside.
- Bring the oven to 450°F.
- Meanwhile, beat the cream cheese until loose (just a few seconds).
- Beat in the sugar and flour, just until blended.
- Beat in the eggs, one egg at a time, beating well in between.
- Beat in the Greek yogurt and vanilla extract.
- Pour into the crust (it’s okay if it is still warm).
- Pour the water in the large baking dish surrounding the springform pan.
- Bake for 10 minutes.
- Reduce heat to 250°F and bake for another 1 hour and 30 minutes.
- Remove from the oven, take off the aluminum foil.
- Using a knife, loosen the cake from the rim of the pan.
- Allow the cheesecake to cool for about 5-10 minutes until cool enough to handle.
- Remove the sides of the springform pan.
- Chill in the refrigerator.
- Serve when cool either plain or with toppings of your choice.