Friday 7 March 2014

Blueberry Greek Yoghurt Cheesecake!

I wanted to make something special for Andrew's 30th birthday last week but I also didn't want to spend a lot of extra money and, if I could help it, I wanted to avoid having to go to the grocery store again that week - not too much to ask right?  :)

Using a combination of recipes, I created this - may I say - masterpiece!  It really was delicious, and surprisingly easy.

The Crust

1.5 cups graham cracker  or Oreo cookie crumbs (store bought or you can blend/crush some up)
6 tablespoons melted butter

Mix together and press evenly into the bottom of a  10 or 12 inch springform pan.  Bake at 350 for 10 minutes until set.  Remove from oven.

The Cheesecake

3 packages 8oz cream cheese
1.5 cups sugar
4 whole eggs
1/2 cup plain greek yoghurt (or use regular yoghurt but don't take the watery part when it separates)

Beat together cream cheese and sugar until smooth.  Add eggs one at a time, mixing after each.  Stir in yoghurt.  Pour into pan and smooth out top.   Bake at 350F fro 1 hour and 10 minutes.  Then turn off oven, open the oven door and let stand for 15 minutes.

The Topping

3 cups blueberries (I used frozen)
1/4 - 1/2 cup sugar
2-4 tablespoons water

Mix ingredients into a pot and bring to a boil at medium-high heat.  Be careful not to burn.  Simmer for 5-8 minutes until thickened, stirring occaisionally.  Remove from heat and let cool.

Pour cooled topping over cooled cheesecake and refrigerate at least 2 hours - the more the better.  (I made mine two days ahead of time.)  Remove from springform pan, slice, serve and enjoy!

(As a starting point I used recipes from The Joy of Cheesecake (specifically for the crust) and Pioneer Woman's Blackberry Cheesecake.)

post signature