Sunday, April 29, 2012

Honey Yogurt Cheesecake

A few days ago I found a whole bunch of greek yogurt about to expire sitting in the back of the fridge, so I decided to make some use of it rather than just tossing it! And what better use than cheesecake? This cheesecake is creamy with an unusual sweetness from the honey, which matches perfectly with the tanginess of the greek yogurt. Yum!

Honey Greek Yogurt Cheeseecake

1 1/2 cups old fashioned oats
1/2 cup pecans
3 tablespoons canola oil
2 tablespoons honey
pinch of salt
1/2 teaspoon cinnamon

3 cups plain greek yogurt
2 tablespoons cornstarch
1/2 cup granulated sugar
1/4 cup honey
4 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract

1. Heat the oven to 350 degrees F. Grease the bottom of a 10 inch springform pan.
2. Combine all the crust ingredients in a food processor and pulse until if comes together in a ball, forming kind of a dough.
3. Spread the crust into the bottom of the pan, using your fingers and the bottom of a measuring cup or glass to pat it down evenly.
4. Bake the crust for 8 minutes, then allow to cool while you prepare the filling.
5. In a large bowl, mix together all the filling ingredients until well combined.
6. Pour the filling into the pan and bake for about 45 minutes, until the center of the cheesecake is set.
7. Allow the cheesecake to cool to room temperature and then put it in the fridge to chill for several hours, preferably overnight. The finished cake will keep in the fridge for several days.

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