Try farm-fresh eggs and raw, local honey in these indulgent cheesecakes. This recipe uses pure organic yogurt and less cream cheese.
|1/2 cup sugar||2/3 cup brown sugar|
|1/4 cup honey||1 cup organic whole milk vanilla yogurt|
|1 tablespoon unsalted butter||2 teaspoons fresh lemon juice|
|1/3 cup water||2 teaspoons vanilla extract|
|3 8-ounce packages reduced fat cream cheese, at room temperature||4 large eggs, room temperature|
Preheat oven to 300 degrees, and prepare 12 6-ounce custard cups with cooking spray. Place sugar, honey, and butter in a sauce pan over medium heat. Stir constantly until butter melts and mixture is blended. Increase heat to medium high and bring to boil. Whisk until mixture darkens, about 5 minutes. Remove from heat and add 1/3 cup of water. The mixture will bubble vigorously. Whisk to blend. Divide evenly among custard cups (about 2 tablespoons each). Place custard cups in roasting pans and let chill in refrigerator.
In a food processor, pulse together cream cheese and brown sugar. When well blended, add yogurt, lemon juice, and vanilla and process until smooth. Then add eggs one at a time. Divide this mixture evenly between custard cups, pouring gently as to not blend honey and yogurt mixture. Add hot water to roasting pans, filling halfway up the custard cups.
Bake for 35 minutes. Remove from pan and chill for at least 2 hours. Cheesecakes can be made 2 days ahead.
Run a knife around the sides of chilled custard cups. Turn cheesecakes upside down onto dessert plates. Garnish with fresh berries or toasted walnuts. Makes 12 servings.