Greek Yogurt Cheesecake

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Peter and I have been introducing old films to the girls on Friday evenings.  Last week we watched Jaws, and tonight we watched One flew Over the Cuckoo’s Nest.  Though we thought that it might be too mature a theme for Audrey, she was riveted by the film.  However, the ending was a little too brutal for her.  Audrey had to watch an episode of Friends and eat a slice of cheesecake to neutralize the crushing sadness.

As for me — I’m letting Jack Nicholson’s face haunt me for the rest of the night.  What a brilliant performance!

Greek Yogurt Cheesecake

Ingredients For the Crust:

2 cups Peanut Butter Crunch Corn Cereal (That happened to be what I had in the pantry and it worked out great for a gluten free crust.)

Or

1 1/2 cups crumbs of Homemade Graham Crackers, or 10 graham cracker sheets

3 tbsp oil of choice, or 3 tbsp milk of choice for a low-fat crust

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Ingredients For the Filling:

1 1/2 cups Greek yogurt  (I used fat-free Fage.)

1/2 cup plus 1 tbsp Mori-Nu silken firm tofu

1/4 fat free ricotta cheese

1/4 tsp plus scant 1/8 tsp salt

1 1/2 tsp pure vanilla extract

1/2 tbsp lemon juice 

5 tablespoons pure maple syrup or agave

pinch uncut stevia OR 2-3 tbsp granulated sugar of choice

2 1/2 tsp cornstarch or arrowroot

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Preparation:

Preheat oven to 350 F. Combine all ingredients for the filling in a food processor or blender, and blend until completely smooth.

Pour into any prepared crust. Bake 50 minutes, then remove from the oven. It’ll still look very gooey, but that’s okay. Allow to cool for an hour before moving the cake, uncovered, to the refrigerator to set for at least 8 hours, during which time it will magically firm up and become more flavorful.

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adapted from: chocolatecoveredkatie

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