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

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

    Ingredients

  • 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)

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.