Honey Yogurt Cheesecakes
Page last modified on: December 16, 2011
Try farm-fresh eggs and raw, local honey in these indulgent cheesecakes. This recipe uses pure organic yogurt and less cream cheese.
Ingredients
| 1/2cup sugar | 2/3cup brown sugar |
| 1/4cup honey | 1cup organic whole milk vanilla yogurt |
| 1tablespoon unsalted butter | 2teaspoons fresh lemon juice |
| 1/3cup water | 2teaspoons vanilla extract |
| 38-ounce packages reduced fat cream cheese, at room temperature | 4large eggs, room temperature |
Directions
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.
This delicious recipe has been brought to you by Stonyfield Organic Yogurt. Get more Stonyfield recipes.
