Summer Cheesecake
Made with Greek Yogurt and cream cheese this is a healthy light desert
Equipment
- 1 8 inch springform pan
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ½ cup sugar
- 4 tbsp melted butter
Filling
- 2 envelopes gelatine plus ¼ cup water soften gelatin in water for 5 minutes or according to package instructions.
- 2 8 oz packages cream cheese let cream cheese soften to room temperature.
- 1 2 pound container Greek Yogart
- ½ cup sugar
- ½ cup water
- 1 whole lemon, juice and zest
Instructions
- Spray springform pan with cooking spray such as Pam
- Combine ingredients for crust and place in bottom of pan and compress evenly to form crust, a tablespoon can be used for this or spatula.
- Soften gelatin in water
- Combine sugar, lemon juice, and zest in pan and bring to simmer.
- Cool until below 212 ℉, then stir in softened gelatin.
- Beat cream cheese in mixing bowl and then add Greek Yogart. Beat until combined.
- With mixer on low add Gelatin Mixture and mix until combined.
- Pour into prepared springform pan
- Refrigerate until set, preferably overnight but it may be ready to unmold in as little as 3 to 4 hours.
- Release springform pan and unmold to plate.
Notes
While it seems long this is actually fairly quick to make. Serve it with berries on a hot day. You can also top it with strawberry or other jam for an extra touch.
Tried this recipe?Let us know how it was!