This post was produced in partnership with Liberte.ca
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 that’s a little lighter.
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.
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.
Disclosure: I received compensation for developing a series of recipes for Liberté. These posts were not reviewed prior to publication. All opinions my own.
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