Cake Archives - Page 32 of 33 - Garden Seeds and Honey Bees

We made this for the 4th of July but I must say this is the best Cheesecake if you don’t want a heavy type cheesecake and it really has a great taste.

Greek Yogurt Cheesecake

*1 1/2 packages of Graham Cracker crushed
*8 tablespoons of Butter melted
*1/4 cup of sugar

Mix together and press into a 9 x 13 pan lined with Foil, to help lift out cheesecake to cool after baking, and spray foil with Pam. Bake at 375*F for. 7-8 minutes. Remove from oven and top with Cheesecake Filling.

Cheesecake Filling

*2 packages of Greek Yogurt Cream Cheese or low fat Cream Cheese, I used one of each at room
temperature.
*3/4 cup Sugar
*3 large Eggs, at room temperature
*2 tablespoons Lemon Juice
*2 teaspoons Vanilla
*1/4 teaspoon Salt

Pour filling into pre-made crust. Using a roasting pan place the 9 x 13 cheesecake pan in roasting pan, fill roasting pan with 1/2 inch water and bake for 25 minutes at 325*F. Remove Cheesecake from oven and lift with the foil to put on a cooling rack to cool. Cut into rectangular shapes. I cut into eight flag shapes. (If you need more detailed instructions see the below links.)

Decorate just before serving.

For Decorating:

* I used 32 Blueberries if yours are small you might need more.
*Seedless for piping purposes Raspberry Jelly, or we used homemade Strawberry Coulis

Adapted from allrecipes cheesecake and the crust

Crust

Cheesecake Filling

I know this picture is little out order. This is to show how the foil should look before putting graham cracker crust mixture getting it ready to bake.

This is also a picture of how the mixed cheesecake filling should look.

The top two pictures are unbaked and the bottom two are finished baking and cut into rectangles. I didn’t have a roasting pan, so I improvised with flat roasting pan and I wouldn’t recommend it it spills and you could get burned.