Incredible Cheesecake (Healthy (Ish) Version Too)
- Ready In:
- 3hrs 5mins
- Ingredients:
- 9
- Yields:
-
1 Cheesecake
- Serves:
- 10
ingredients
-
Crust
- 1 1⁄4 cups graham cracker crumbs
- 1 1⁄2 tablespoons honey
- 1 1⁄2 tablespoons melted butter
-
Cheesecake
- 4 (8 ounce) packages light cream cheese or (8 ounce) packages cream cheese, softened
- 4 eggs, room temperature
- 1⁄3 cup fat free Greek yogurt (drained for several hours in a coffee filter, or in paper towel covering a strainer)
- 1 1⁄4 cups sugar
- 1 tablespoon vanilla
- 1 small lemon, finely zested
directions
- Crust: Process ingredients in food processor until smooth.
- Remove the bottom of a 9 inch spring form pan. Line it with a large piece of tin foil, folding the edges under so that they do not interfere. Replace the bottom of the spring form pan into the hoop and lock into place.
- Carefully uncurl the tin foil from the bottom and bring it up around the edges of ring, crumpling at the top to create a water tight seal.
- Spray the tinfoil-lined pan with cooking spray, and dust with sugar. This will prevent the cheesecake from sticking.
- Press crust into the tinfoil-lined greased pan and bake at 350 for 8-10 minutes or until edges feel firm and dry.
- Set aside until cool.
- Cheesecake: Pre-heat oven to 500 degrees.
- Set oven to middle rack and slide into it a large roasting pan. Fill the bottom of the pan with boiling water and allow to heat with the oven to create a little steam.
- Boil additional water.
- Evenly distribute the cream cheese in the food processor and process. Slowly add sugar and process until smooth.
- Add eggs one at a time, scrapping down the sides between each addition if necessary.
- Hand mix in the strained greek yogurt, vanilla, and lemon zest, then pulse until combined.
- Pour the batter into the cooled prepared crust, and shake and tap the pan to get out any air bubbles.
- Place into the middle of the roasting pan and add enough additional boiling water to come up a little more than half way up the sides. Bake at 500 degrees for 12 minutes.
- Open the oven door and reduce the temperature to 200 degrees. Keep the oven door open for a few minutes until it cools slightly.
- Close the oven door and bake without opening for 1 hour.
- The cheesecake will look done at this point and be jiggly in the center. To prevent cracks, run a thin knife between the edge of the cheesecake and the pan. Close the door and bake for another hour to 75 minutes or until the whole cheesecake moves in a slightly rubbery way when gently shaken.
- Bring the temperature up to 350 and bake until the top is golden and puffed (didn't actually happen for me, I just did it for a few minutes).
- Remove to a wire rack and cool, tearing away the tinfoil to allow heat to escape.
- Chill in the refrigerator over night. DO NOT be tempted to cut into it right away.
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