Blackberry Cheesecake

 Blackberry Cheesecake

Do you love cheesecake, but hate the guilty feeling afterwards?  I know I LOVE cheesecake, but I always feel like I need to eat it while running on the treadmill! Well, with this recipe, guess what, you won't have to feel at all guilty! It's very light, and still SUPER delicious.  I got the original idea from Skinnytaste.com, but went ahead and put my own spin on it.  I made this last weekend, and believe me it was DEVOURED in just about one night.  And most of it by kids under the age of 7.  One thing to be aware of is, depending on what kind of preserves you use, it might turn out a bit on the tart side.  If you like it a bit on the sweeter side, try using strawberry preserves, or just adding a bit more sugar.  I loved it just how it was, but that's because I love all things tart! Alright enough with the typing, and on with the recipe!

Ingredients for Cheesecake

Ingredients (6-8 servings)

non-stick cooking/baking spray

1/2 cup crushed graham crackers 

1 tbsp light butter

8 oz package of reduced fat cream cheese (1/3 fat also works)

1/4 cup sugar

6 oz fat-free vanilla Greek yogurt (I used Chobani, but others work too)

2 egg whites

2 tbsp lemon juice (roughly half a lemon)

1/2 tsp vanilla extract

1 tbsp flour

1/4 cup seedless blackberry preserves (jelly or jam works as well)

Instructions:
1. Heat oven to 350 degrees.
2. Spray an 8x8 baking pan with non-stick spray.
3. Crush graham crackers (I used a blender, but a food processor or any such item would work).
4. Mix graham cracker crumbs and butter until crumbs are evenly moistened with the butter.
5. Press graham cracker crumbs evenly onto the bottom of the baking pan creating the crust.

Graham Cracker Crust

6. Gently beat together, with an electric mixer, the cream cheese, sugar, and vanilla until it's smooth.
7. Add the yogurt, egg whites, lemon juice, and flour just enough so that it's incorporated in.
8. Pour over graham cracker crust.

9. In a small bowl, stir preserves until liquidly. Drop by spoonfuls on top of the cheesecake filling.
10. Using a knife, make swirl pattern to create the marble effect.

11. Place in the over for about 30 minutes.  When taking it out and moving it around, the filling should not wiggle very much.
12. Cool to room temperature.  Chill in the refrigerator for a few hours before serving.
13. ENJOY!