Raspberry Yogurt Cheesecake 

This raspberry yogurt cheesecake offers a healthier alternative to traditional cheesecake and is incredibly delicious. My kids prefer it over regular cheesecake, and it doesn’t last long in my house.

Ingredients:

Instructions

Preheat oven to 350°F (177°C).

Make the crust: 

Use a food processor or blender to grind grahams into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter till well combined.  Pour into an ungreased 9-inch or 10-inch springform pan. With medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust, you can use the flat bottom of a small measuring cup to help smooth it all out if needed. Pre-bake for 10 minutes. Remove from the oven and place the hot pan on a large piece of aluminum foil. Once slightly cooled wrap the foil around the pan so that it will be water proof once placed in the water pan.

Make the filling: 

Using stand mixer, beat the cream cheese, yogurt and sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add vanilla extract, and lemon juice then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing.

Pour over the pre-baked Graham crust

Bake cheesecake for 55–70 minutes inside of another pan with an inch of water. Take out when the center is almost set. When it’s done, the center of the cheesecake will slightly wobble if you gently shake the pan. 

Cool for an hour then chill in the refrigerator over night.

Finally top with raspberry sauce and enjoy.