Adapted from http://www.oikosyogurt.com/greek-yogurt-recipes/all-recipes/creamy-yogur…
Brendans favourite dessert of all time is cheesecake. So, I thought it was a good idea to make him a healthier version that still tasted great. I can’t eat it because of the lemon, BUT I can eat the alternative chocolate version 🙂
Ingredients
* 2 cups ground biscuit crumbs (Shortbread or Arnotts scotchfinger or Arnotts butternut snap cookie or ANZAC biscuit or another similar biscuit – you can even mix the shortbread and butternut cookies to give an interesting base!)
* 1 cup sugar or stevia, divided – we used the stevia granules
* 1/4 cup butter, melted
* 4 large eggs
* 1 Lemon (juice squeezed)
* 1 tsp vanilla extract
* 2 tbsp flour
* 3 cups Jalna Greek yoghurt. We used the “natural” but you could also use the “low fat natural” or the “sweet and creamy”.
Method
1. Pre-heat oven to 175C (350F) or 150C (300F) if fan-forced.
2. Combine the ground biscuits, 1/4 cup sugar and the melted butter in a small bowl.
3. Press into the bottom of a lightly greased 23cm (9 inch) spring form pan.
4. Beat together the eggs, juice of one lemon and remaining 3/4 cup of sugar
5. Add the vanilla and flour and mix to blend thoroughly. Gently whisk in the yoghurt.
6. Pour batter into the prepared pan and bake 45-50 minutes or until barely set in the centre.
7. Turn oven off and cool cake in oven.
8. Bring cake to room temperature (rest 2-3 hours), then refrigerate at least 4 hours or overnight.
VARIATIONS:
* Add dessicated coconut to biscuit crumbs
* Gluten free: In the base, replace the biscuit crumbs with 1 1/2 cups almond meal, 1/2 cup sugar (or sweetner) and 1/2 cup dessicated coconut. For filling, replace flour with almond meal.
* Chocolate version: Replace 2 tbsp flour with 3 tbsp good quality cocoa powder and replace the lemon juice with 50mL maple syrup to create a chocolate version.
We did not have a 23cm pan, it was about 18cm (7 inches) and so the cheesecake was quite high and we ran out of biscuit base. It also meant that we needed to cook it for longer, so we left it in for about an hour all up at 150C in fan forced oven.