Name: White Mountain Foods Yogurt Cheesecake
Ingredients: 1 cup White Mountain Foods Bulgarian Yogurt; 2 pounds cream cheese; 4 eggs or equivalent egg substitute; 1 cup maple syrup; 2 tablespoons cornstarch; 1 teaspoon vanilla; 2 cups graham cracker crumbs; 2 tablespoons honey; ½ cup butter, melted

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White Mountain Foods Yogurt Cheesecake

A creamy, delicious cheesecake recipe made with traditional high probiotic Bulgarian yogurt from White Mountain Foods.

Course: Dessert

Keyword: cheesecake, cheesecake recipe, organic yogurt, probiotics, white mountain foods, yogurt, yogurt cheesecake

Servings:

Author: White Mountain Foods

Ingredients

1 cup White Mountain Foods Bulgarian Yogurt
2 pounds cream cheese
4 eggs or equivalent egg substitute
1 cup maple syrup
2 tablespoons cornstarch
1 teaspoon vanilla

Crust:

2 cups graham cracker crumbs
2 tablespoons honey
½ cup butter, melted

Instructions

In a bowl, place crumbs, butter and 2 tbsp. honey; blend well.
Press mixture onto bottom and sides of greased 9” springform pan. Chill in freezer while preparing filling.
In mixer bowl, beat cream cheese and maple syrup until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Fold in yogurt.
Pour mixture into prepared crust and bake for ten minutes at 450º.
Reduce temperature to 200º and bake forty-five minutes. Check and bake in five minute increments if additional time is needed. Cheesecake should have a slight wobble in the center still.
Turn oven off; allow cheesecake to cool inside with oven door slightly open for three hours. Remove cheesecake from pan; chill.

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