Yogurt Cheesecake
This yogurt cheesecake can be made with or without a crust. We give you the recipe for a nut crust that is just the perfect flavor with this cheesecake.
Ingredients
Nut Crust
- 3/4 cup walnuts
- 3/4 cup hazelnuts
- 3/4 cup almonds
- 3/4 cup pecans
- 1/2 cup butter, melted
- 1/4 cup flour
Cheesecake
- 1 cup cream cheese
- 1 cup Greek yogurt
- 1 Tablespoon butter
- 1/2 cup granulated sugar
- 2 eggs
- 3 Tablespoons flour
- 1 teaspoon lemon juice
- Serves 6 - 8
Directions
- Preheat oven to 350F.
- Grease a 10 inch springform pan with coconut oil.
Nut Crust
- In a food processor finely chop up walnuts, hazelnuts, almonds and pecans. Add in butter and flour, blend up until well combined.
- Place nut mixture into bottom of prepared Spring form pan and press down to form a base.
- Bake for 12 minutes. Let cool.
Cheesecake
- Beat together cream cheese, yogurt, butter and sugar, until light and creamy. Add eggs one at a time, and beat into mixture after each addition. Mix in flour and lemon juice, till its just combined.
- Pour filling into prepared spring form pan. Bake for 50 - 60 minutes. Let cool. Chill in refrigerator until your ready to serve.
Original source: food.com
