Grapefruit Greek Yogurt Faux Cheesecake

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

1h 30m

Yield:

One 9 or 10 inch cheesecake

Greek yogurt makes this delicious Faux cheesecake light and creamy and while drastically cutting calories. For a summer version replace grapefruit zest with lemon zest and serve with raspberries.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 1/2 cups Homemade Graham Crackers
4 tablespoons (1/2 stick) melted butter
1 container (32 oz) Greek yogurt, 2 % or regular
3/4 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
4 large eggs
2 tablespoons grapefruit zest (no white bitter pith)
1 tablespoon vanilla extract

Directions

Preheat oven to 350°F.
To make crust: Crush graham crackers with a rolling pin to obtain 1 1/2 cups (approximately 1 sleeve of graham crackers). Add melted butter and combine well. Press onto bottom of a 9-inch diameter spring form pan and place in the oven for 12 minutes or golden. Reduce oven temperature to 325°F.
In a bowl large enough to hold all ingredients mix yogurt and sugar until well blended.
In a separate bowl beat eggs for a few minutes or until no stings remain. Add eggs and blend into yogurt mixture.
Add vanilla extract and grapefruit zest.
Bake until the center of the cake no longer trembles when tapping the sides of the pan, about 1 hour 30 minutes.
Allow to cool at room temperature for 30 minutes and place in the refrigerator overnight.
Run a sharp knife around the edge and bottom of the cheesecake and decorate with grapefruit segments and/or berries.

Dixie Crystals Insight

*Can use store-bought graham crackers as well.

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