01 April 2013
Greek Yogurt Cheesecake
1 32 oz tub of fat free, plain, Greek style yogurt (strained-see below)
1 package (8 oz) of Laughing Cow cream cheese wedges (or low fat or fat free cream cheese)
1/3 cut of unsweetened almond milk, coconut milk, soy milk, or you can use cow milk
1 envelope of unflavored Jello
1 to 2 tbsp of vanilla extract
1 and 1/2 packages of graham crackers
2 tbsp of cocoa powder
1/2 stick of butter
1/4 cup of coconut oil
Note about Stevia: I did not put the measurements because the kind of stevia( NuStevia) I use is very concentrated. I have it in a shaker and very carefully shake a little bit on a time, mix and then taste. If you use other stevia it may have malt mixed in it or you may use liquid stevia so the measurements would be different. I use this brand because it has not bitter aftertaste. I have tried many different kinds and like this one best. You can also use powder sugar if you don't want to use stevia but you will have to experiment with the amounts. I would just do what I did and add a little and then taste until it is to your liking.
Straining your yogurt:
I like to strain my yogurt but with the use of Jello in this recipe it probably isn't necessary. I use jelly bags but you could use and old dish towel. I put a whole tub of yogurt into a jelly bag and put a rubber-band around the top to make sure none leaks out. Then place in a colander that is place over a bowl or in the sink to catch the whey. Put something heavy on top to put pressure on the bag to speed up the process. If it isn't hot out you can leave it out of the fridge but if temps are over 70 I would let it strain in the fridge. I let mine sit for about two hours. There are other methods to straining yogurt-just Google it! I like to say the whey to add to smoothies.
While yogurt is straining, let your cream cheese soften on the counter.
For the crust:
Melt butter and coconut oil together. In a food processor or blender, process graham crackers and cocoa powder until they are about the consistency of course sand. slowly add oil/butter mixture into the food processor to mix until all crumbs are wet. Then slowly add you sweetener a little at a time, tasting before you add more until it is as sweets as you like it. I used a tart dish but you don't have one, you can use a spring form pan or pie dish. ( if you pie dish, this recipe might be enough for two). Pour mixture into your dish and press into the bottom of the pan until fully covered and smooth. Place in the refrigerator to firm it up.
Place strainer yogurt, softened cream cheese in a bowl. Heat almond milk to a simmer remove from heat and stir in Jello until it is dissolved. With a hand or stand mixer, mix yogurt and cream cheese on med to high and slowly had Jello/milk mixture and vanilla. Then slowly add your sweetener, mixing well, tasting before adding more until it is sweet enough for you.
Poor mixture over crust, refrigerate until set. I dusted mine with cocoa powder and server with blueberries.
Enjoy!!Euro Cuisine Greek Yogurt Maker (Google Affiliate Ad)