Greek Yogurt Cheesecake with Fresh Blueberry Sauce

The Mister and I were out shopping at the grocery store and he said he thought cheesecake might taste good.  "Well," I said, "we need to get some cream cheese for it."  To my surprise, next to the regular 8 ounce blocks of cream cheese we discovered new-to-us Greek Yogurt Cream Cheese Product.  Since we both really enjoy Greek Yogurt, we thought this might make a very tasty Cheesecake.  We also found some fresh blueberries and right then I knew what this week's "What's Under the Cake Dome Sunday #53 would be: 

Blueberry Cheesecake made with Greek Yogurt!

I can say unequivocally that as I licked the batter bowl, this was definitely the best cheesecake batter I'd ever had.  So once it was in the oven I had to wait overnight for it to chill and find out how yummy the finished Cheesecake would be.  The Mister and I were not disappointed!

Cheesecake made with Greek Yogurt Cream Cheese topped with Warm Lemon Blueberries

 

Ingredients:

Crust:

• 2 cups finely ground graham crackers (it will take about 30 - 35 graham cracker squares)
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted

Filling:

• 3 8 ounce packages Greek Yogurt Cream Cheese Product
• 3/4 cup granulated sugar
• 2 Tablespoons flour
• 2 1/2 teaspoons finely grated lemon rind
• 3 Tablespoons fresh Lemon Juice
• 4 eggs

Warm Lemon Blueberries:

• 1 pint blueberries (fresh or frozen)
• 1 lemon, zested and juiced
• 2 Tablespoons granulated sugar

Directions:

1. Preheat the oven to 350 degrees F.  Spray a 9-inch springform pan with cooking spray.  Line the bottom with Parchment paper.
2. In a small bowl, stir together the graham cracker crumbs, cinnamon and butter.  Press into the bottom of the prepared pan and bake in the centre of oven for 8 - 10 minutes.  Remove from oven.  Reduce the oven temperature to 325 degrees F (160 degrees C).
3. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until completely smooth.  In a small bowl, stir together the sugar and flour; gradually beat into the cream cheese until well combined.  Beat in the grated lemon rind and juice.  Beat in eggs one at a time.  Pour mixture into the crust.
4. Bake in the centre of the oven for 40 - 50 minutes or until set around the edge but the centre still jiggles slightly.  Place on a cooling rack.  Burn a knife around the edge of the cheesecake to loosen from the parchment.  Cool to room temperature in the pan.  Cover and chill for 4 hours or overnight.
5. Uncover.  Release the clip on the springform pan and remove the outer ring of the pan.  Discard the parchment.  Transfer the cheesecake to a serving platter.

To make Warm Lemon Blueberries:
In a small saucepan place the blueberries, lemon zest and juice and the granulated sugar and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.  Leave to cool before spreading on the cheesecake.

We really, REALLY enjoyed this cheesecake.  If you'd like to try an alternative to regular cream cheese I would encourage you to substitute Greek Yogurt Cream Cheese product.

Until next time,

Cheers!

 

Jennifer



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