A light and creamy cheesecake made with Greek yogurt. A healthy twist on a classic. You'll circle back to this perfect summer dessert again and again. Recipe courtesy of Shine Food
Preheat oven to 300. Spray a 9" springform pan with nonstick baking spray. Break cookies and place in food processor. Pulse until ground into medium-fine crumbs (you can also make crumbs in blender or place crackers in a heavy duty plastic freezer bag and crush with a rolling pin.) Put into medium mixing bowl and stir in butter and sugar. Turn out into prepared springform pan. Using your fingers, press mixture into an even crust along the bottom. Bake for 10-15 minutes until firm and dry. Remove from oven and set on a wire rack.
To Make the Cheesecake Filling
With an electric mixer, beat eggs until they are a pale yellow. Mix in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly bubbly. Add lemon and lemon zest and mix until just incorporated. Pour mixture into prepared crust.
Place in oven. Start checking cheesecake after 50 minutes and then every 5-10 minutes after that. Shake pan gently, the filling should look creamy but firm at the edges but still be slightly jiggly in the center. It will firm up as it cools. Remove from oven and set on a wire rack and cool to room temperature. Refrigerate for at least 4 hours (or overnight) before serving.
Top with fresh berries if desired
Notes
A store bought graham cracker crust works great.
Experiment with different yogurt flavors such as lime or raspberry. I have used vanilla Greek yogurt and omitted the vanilla extract.