Try farm-fresh eggs and raw, local honey in this indulgent cheesecake. This recipe uses our pure organic yogurt and less cream cheese. Honey Yogurt Cheesecake Go to recipes By Stonyfield Vegetarian Desserts Gluten Free MediterraneanTry 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 Print RecipeIngredients1/2 c sugar1/4 c honey1 T unsalted butter1/3 c water24 oz reduced fat cream cheese (3 packages, room temperature)2/3 c brown sugar1 c Stonyfield Organic Whole Milk Vanilla Yogurt 2 t fresh lemon juice2 t vanilla extract4 large eggs (room temperature)fresh berries (for garnish)toasted walnuts (for garnish)directionsStep 1Preheat 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.Step 2In 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.Step 3Bake for 35 minutes. Remove from pan and chill for at least 2 hours. Cheesecakes can be made 2 days ahead.Step 4Run a knife around the sides of chilled custard cups. Turn cheesecake upside down onto dessert plates. Garnish with fresh berries or toasted walnuts.