Try farm-fresh eggs and raw, local honey in this indulgent cheesecake. This recipe uses our pure organic yogurt and less cream cheese.
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 hours 55 minutes
Level: Easy
Prep: 20 minutes
Cook: 35 minutes
Yields: 12 Servings
- 1/2 c sugar
- 1/4 c honey
- 1 Tbsp 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 Low Fat Smooth & Creamy Vanilla Yogurt
- 2 tsp fresh lemon juice
- 2 tsp vanilla extract
- 4 large eggs (room temperature)
- fresh berries (for garnish)
- toasted walnuts (for garnish)
Ingredients
directions
Step 1
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 the 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.
Step 2
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 halfway up the custard cups.
Step 3
Bake for 35 minutes. Remove from pan and chill for at least 2 hours. Cheesecakes can be made 2 days ahead.
Step 4
Run a knife around the sides of chilled custard cups. Turn cheesecake upside down onto dessert plates. Garnish with fresh berries or toasted walnuts.
