Recipe by BachFromTheDead
This is a nice variation of cheesecake, it uses yogurt and neufcha'tel instead of cream cheese; making it a low-fat sinless treat. NOTE: you can sub the almond extract for any other type of extract for different flavor variations
Top Review by Sydney Mike
Made this pretty much as given, though I did use a very fresh, fat-free vanilla yogurt, & although obviously not a vegetable dish, I took it for dessert to a park-wide vegetable buffet! And, although the cheesecake was very nice, I thought the berry sauce really made it special! Definitely a winner! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block recipe tag]
- 2 tablespoons sugar
- 1⁄4 cup butter, melted
- 3 tablespoons crushed cashews, unsalted (if allergic to nuts, than replace the 3 tbsp nuts with graham crackers)
- 2⁄3 cup crushed graham cracker
- 16 ounces room temp neufchatel cheese
- 2⁄3 cup sugar
- 3 eggs
- 1⁄2-1 teaspoon almond extract (depending on your preference)
- 2 1⁄2 cups vanilla yogurt
- 4 1⁄2 tablespoons flour
RASPBERRY SAUCE (Optional)
- 2 cups raspberries (fresh or frozen)
- 3 tablespoons sugar or 3 tablespoons Splenda sugar substitute
- 2 tablespoons water
- 2 tablespoons silk milk
- 3 tablespoons flour
- 1⁄4 teaspoon almond extract
Directions See How It's Made
- Pre-heat the oven to 300 degrees F. Mix the crushed graham crackers, cashews, butter and sugar together in a medium bowl or food processor. Line the springform pan with aluminum foil and press in the mixture fir the crust until all bottom sides of the pan are covered equally.
- In a medium bowl; beat the cheese and sugar until smooth. Add the eggs and extract and beat for an additional minute. Add the yogurt and flour and beat for another 2 minutes. Carefully pour over the crust, being sure to distribute the filling evenly.
- Fill the outer pan of your springform pan with hot water and set into the oven to bake. Bake for approx 1-1 1/2 hours until the edge is set at least 2 inches from the rim, the center should still jiggle.
- Meanwhile; puree' the raspberries in a blender or food processor. Put a saucepan on the stove and put all of the ingredients to the raspberry sauce inches Stir until warm and remove from heat. Keep in fridge until needed.
- Turn the oven off and leave in for an additional 30-50 minutes until only an inch-wide diameter of the cheesecakes center still jiggles. Run a metal spatula along the edge of the cheesecake to loosen the edges and prevent sticking.
- Cool the cheesecake for at least 6 hrs in the fridge before eating and serve with raspberry sauce.