Greek Yogurt Cheesecake

First blog of the year! 

I've been on a bit of a blogging hiatus this year, but couldn't let this impromptu recipe go undocumented. This recipe was born out of a hilarious conversation a co-worker and I were having out on a golf course (work fundraiser) as we sat and dreamed about all the desserts we loved and wished we had healthy recipes for.

I was pleasantly surprised at how amazingly delicious this recipe turned out as I have had many (failed) attempts in the past when it comes to trying to create a healthy cheesecake. I've laughed at myself for even trying and had almost given up hope at the thought that such a thing was possible. I've made rock hard cheesecakes, watery cheesecakes, cheesecakes that curdled into slimy messes- all in the name of health! But this one, this cheesecake is a winner-  Creamy, tart, smooth, full bodied, sweet, and satisfyingly filling. It is actually the ratio of protein to carb to fat in the yogurt that helps the cheesecake maintain its firm, yet creamy texture. Check out below for this delicious recipe's ingredients and prep information. 

Ingredients

Cheesecake Filling: 

• 3 cups 2% fage greek yogurt
• 2 eggs
• juice of 1 lemon 
• zest of 1 lemon
• 1 tbsp vanilla extract
• 1/2 cup organic raw sugar (or substitute 1/4 cup sugar for 100% pure maple syrup)
• 1 tbsp cornstarch
• 1 tsp sea salt

Crust: 

• 1 packet crushed graham crackers (about 10 crackers- and check label of box to ensure all-natural ingredients. Avoid added colors, hydrogenated oils, etc)
• 3/4 cup flax seeds (I crushed my flax seeds in a mortar and pestle to open up the shell and release the nutrients inside the seed)
• 3/4 cup old-fashioned oats
• 1/4 cup oil of your choice (I used vegetable oil)
• 1/4 cup 100% pure maple syrup

Prep:

Preheat oven to 350 degrees F. 

Combine crushed graham crackers, flax seeds, oats, oil, and maple syrup into medium-sized bowl and mix until all ingredients are moist. Transfer crust ingredients to a 10" springform pan, and evenly spread out ingredients to coat the entire bottom (and sides if you like) of the pan.

In a separate medium-sized bowl, combine the greek yogurt, eggs, lemon juice and zest, vanilla extract, sugar and/or maple syrup, cornstarch and salt and mix well. Pour this cheesecake batter over crust in springform pan and then place into oven. Bake for 35 minutes or until sides of cheesecake turn lightly brown and start to separate away from the sides of the springform pan. The middle will still be a little "jiggly" and may even look undone. It's important to not over-bake. Once finished baking, let cool. Top with your favorite fruit or leave as-is. Once cool, refrigerate for 2-3 hours before serving. 

Bon Apetit!