Courtesy of Stonyfield Farm
Try farm-fresh eggs and raw, local honey in this indulgent cheesecake. This recipe uses our pure organic yogurt and less cream cheese.
Makes: 12 servings
Ingredients
1/2 cup sugar
1/4 cup honey
1 tablespoon unsalted butter
1/3 cup water
3- 8oz packages reduced fat cream cheese, at room temperature
2/3 cup brown sugar
1 cup Stonyfield Organic Whole Milk Vanilla Yogurt
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature
Directions
Preheat oven to 300°F, prepare 12- 6oz 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 pan filling half way 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 cheesecake upside down on to dessert plates. Garnish with fresh berries or toasted walnuts.
*Vegetarian, *Gluten-Free
