Cheesecake. It’s one of my favourite desserts. I love baked cheesecake though sometimes it can be a little on the heavy side. I’m always on the lookout for ways to make my favourite desserts a little lighter so for this, my LAST post for Liberté, I wanted to experiment with their Honey Greek Yogurt 0% to see if I could bake up a tasty dessert with a few less calories.
Honey and chocolate is a combination that I like a lot (who doesn’t – I mean, think Toblerone…) so I wanted to see if I could incorporate both flavours in a cheesecake without it being overly sweet. I decided to go with chocolate in the crust instead of swirling it in the actual cheesecake mix and was pleased with the contrast of the sweet crust and the slightly tart filling.
And that light coating of chocolate on top? Well, I’ll be honest and say this cracked a little once it had cooled down (next time I will cool this in the oven, turned off, with the door open so it is not so much of a shock to the mix) but this was easily remedied with a very soft dusting of finely grated chocolate. I made individual portions because I am someone who likes to have my own personal dessert, though you could make a bigger one if you like.
- 1½ cups chocolate graham cracker cookies
- ½ cup raw, unsalted hazelnuts
- ⅓ cup melted butter
- 250g light cream cheese (at room temperature)
- 200g Liberté Honey Greek Yogurt 0%
- ¼ cup sugar
- 4 tablespoons honey
- 2 eggs
- finely grated semi-sweet chocolate, to garnish
- Pre-heat oven to 350˚F.
- If your mini-springform pans are not non-stick, lightly grease them.
- Place the cookies and hazelnuts in the bowl of a food processor, and pulse until your mixture is the texture you like it. For this recipe you may prefer a finer crumb.
- Transfer cookie and nut crumbs to a separate bowl and add melted butter, mixing until well combined.
- Distribute the crumb mixture evenly in the springform pans, pressing down with your fingers until it is solidly packed in.
- Bake for 10 minutes then remove and chill whilst you prepare the filling.
- Lower oven temperature to 300˚F.
- Using an electric hand mixer, combine cream cheese, yogurt, sugar and honey until mixture is smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Pour mix into the prepared pans over the crust.
- Rap the pans a couple of times on a countertop to make sure the filling is distributed evenly over the surface of the crust.
- Bake for 35 minutes. The top of the cheesecake will still be a little wobbly.
- Turn the oven off and open the door. Leave pans in oven for about 15 minutes, then remove from oven and allow to cool to room temperature.
- Refrigerate, removing from fridge about 10-15 minutes before you will serve them.
- Serve with a dusting of finely grated chocolate.
I really like not only the look of this but the taste. A winner and honestly, even though it was made with light cream cheese and 0% yogurt, you would never know it’s in any way “light”. (And yes, for those of you who read my blog closely, you’ll notice this crust is the exact same as the one for the double chocolate and banana tart on Friday. When I realised I didn’t have the time to make the pastry for that one, I figured this crust would work too. And it did!)
For more fabulous recipes and to discover their Greek yogurt line, visit Liberté now.
* It’s my THIRD blog birthday! To celebrate, I am giving away a copy of Wini Moranville’s “Bonne Femme Cookbook” – open to anyone, anywhere. Contest closes on Tuesday May 22nd at 9pm EST and winner will be announced Wednesday May 23rd. Good luck!
** I’m submitting this post to this month’s Monthly Mingle – Oh Honey! – roundup. Check out Monthly Mingle here.