I don’t think that there has been a time in my life when someone asked me “would you like cheesecake?” and I said no. I don’t have that self control. If anything sweet is presented in front of me, I will gobble it down in seconds flat.
But why? Why must cheesecake be made with such unhealthy ingredients? If only it was made out of broccoli and spinach, and still taste delicious.
Now this cheesecake is made with yogurt. Greek yogurt to be precise. It’s not broccoli and spinach, but heck, it’s close enough.
What can I say about this other than it’s fantastic! It has a lighter taste to it than cheesecake, but that certainly does not take away from the flavor. And it has raspberries on top! See, this thing is trying so hard to be healthy, it would be a shame if you didn’t make it.
Adapted from EatLiveRun
What you’ll need:
-2 cups graham cracker crumbs
-1/2 cup butter, melted
-2 tablespoons white sugar
-2 cups plain Greek yogurt
-2/3 cup white sugar
-pinch of salt
-2 teaspoons vanilla extract
-1 teaspoon cornstarch
1. Preheat the oven to 350˚F.
2. Spray a 10-inch springform pan with cooking spray and set aside.
3. In a medium bowl, combine the crust ingredients until fully incorporated. Press into the the bottom of the prepared springform oan and 1 inch up the sides. Bake for 8 minutes and remove to cool slightly.
4. In a blender or a food processor, combine the yogurt, sugar, salt, eggs, vanilla and cornstarch and blend until smooth.
5. Pour the filling into the baked and slightly cooled crust and bake (at 350˚F) for 35 minutes. The cheesecake should be jiggly in the centre but look done.
6. Let the cheesecake cool, then arrange the raspberries on top of the cake. Chill in the fridge for 2-3 hours before taking it out of the springform pan.