Simple and Scrumptious Cheesecake

strawberry-cheesecake

I absolutely completely love cheesecake.  Unfortunately most cheesecakes have a lot of sugar, which I don’t love so much.  After searching on Pinterest, I discovered this recipe from Eat Live Run and tested it out.  It is truly amazing.  For the filling, I hand whipped the ingredients (instead of blending) which gave it a true cheesecake texture.  I also swapped out some of the sugar for truvia, and added shredded ginger and cinnamon (these are completely optional – I’ve made this recipe without ginger and cinnamon and it still tastes amazing).  The original recipe calls for a springform pan, but I used a normal stainless steel cake pan and it worked wonderfully.  For the crust, I used Chocolate Covered Katie’s super simple recipe for the graham cracker crust.  Here are the full recipes, with my adjustments:

For the Crust:

1 1/2 cups graham cracker crumbs (about 6oz of graham crackers)

3 Tblsp butter

2 Tblsp milk

If you don’t already have graham cracker crumbs, put the crackers in a thick plastic ziploc bag that’s inside of another thick plastic ziploc bag, and smash it with a hammer.  (Bonus points if you get the reference  ;) 

Then add the butter and milk and mix until it’s the consistency of damp sand.  Note: the original recipe calls for only butter OR milk, but after I mixed in the butter it was still too dry so I added the milk.  This may vary, depending on the crackers you use.  Press the crust into a 9 inch pan.  There’s no need to pre-bake the crust.  Just put it in the oven before preheating to 350.  This will make the crust warm, helping the filling cook more quickly and evenly. 

 

For the Filling:

2 eggs

2 cups 2% plain greek yogurt (I used Fage brand)

1/3 cup sugar (I used coconut sugar)

1/3 cup Truvia or stevia powder

1 Tblsp cornstarch

2 tsp vanilla extract

1 small piece of ginger (about half the size of your thumb), shredded

sprinkle of cinnamon

pinch of salt

Whisk the two eggs until completely mixed.  Then add the yogurt and mix until completely blended.  Continue to mix, adding one ingredient at a time.  If you use coconut sugar, it may stay looking like brown specks and and not completely dissolve, but it WILL completely dissolve in the baking process so don’t worry.  FYI, to make ginger easy to shred store it in the freezer.  This also helps it keep for a lot longer.  Pour the filling into the warm crust, and bake at 350 for 35 minutes, being careful to not overbake.  When it’s done, the center will still be jiggly, but the top will have started to turn a light golden brown.  Let it cool for up to an hour before chilling it in the freezer or fridge, depending on how soon you want it to be ready.  Decorate with honey, chocolate, jam, chopped nuts, whipped cream and/or fresh fruit. 

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