Try farm-fresh eggs and raw, local honey in this indulgent cheesecake. This recipe uses our pure organic yogurt and less cream cheese.
Ready In: 2 hrs 55 mins
Prep: 20 mins
Cook: 35 mins
Yields: 12 Servings
- 1/2 c sugar
- 1/4 c honey
- 1 T unsalted butter
- 1/3 c water
- 24 oz reduced fat cream cheese (3 packages, room temperature)
- 2/3 c brown sugar
- 1 c Stonyfield Organic Whole Milk Vanilla Yogurt
- 2 t vanilla extract
- 4 large eggs (room temperature)
- fresh berries (for garnish)
- toasted walnuts (for garnish)
Preheat oven to 300°, prepare 12- 6oz custard cups with cooking spray. Place sugar, honey, and butter in a sauce pan over medium heat. Stir constantly until butter melts and mixture is blended. Increase heat to medium high and bring to boil. Whisk until mixture darkens, about 5 minutes. Remove from heat and add 1/3 cup of water. The mixture will bubble vigorously. Whisk to blend. Divide evenly among custard cups (about 2 tablespoons each) Place custard cups in roasting pans and let chill in refrigerator.
In a food processor, pulse together cream cheese and brown sugar. When well blended add, yogurt, lemon juice, and vanilla and process until smooth. Then add eggs one at a time. Divide this mixture evenly between custard cups, pouring gently as to not blend honey and yogurt mixture. Add hot water to roasting pan filling half way up the custard cups.
Bake for 35 minutes. Remove from pan and chill for at least 2 hours. Cheesecakes can be made 2 days ahead.
Run a knife around the sides of chilled custard cups. Turn cheesecake upside down onto dessert plates. Garnish with fresh berries or toasted walnuts.