Blackberry Cheesecake |
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 |
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!
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