I’m the cheesecake addict of the family. Every Christmas I make my Ghiradelli chocolate cake (with spiced rum for a super rich finish) and coffee mousse.. It makes me sad, though… my wife says it’s just “too much”.. The rest of the family loves it, but always asks for “something with less calories”.. I know.. I know… Last night we had a container of Greek yogurt that had a little over a week of fridge life left.. I said “what the heck” and whipped up a scientific, vanilla cheesecake experiment..

 A 6-ounce serving of Chobani nonfat plain Greek yogurt, for example, contains 100 calories, 18 grams of protein, 20% of the recommended daily value of calcium and 7 grams of carbohydrates. The same size serving of Dannon All Natural nonfat yogurt may have slightly fewer calories (80) and some more calcium (30% of the daily value), but it’s got half the protein (9 grams) and almost double the carbohydrates (12 grams). Source

The result was very good. It actually tastes like a cheesecake-custard.  Ok.. Ok…It’s not… healthy… per se… but when put into comparison with my other cake, it’s a fraction of the guilt!

RECIPE FOR GREEK YOGURT CHEESECAKE

Crust:

• One package Graham Crackers made into small crumbs
• 1/2 stick of butter
• 1/2 cup sugar
• spring-form pan (can probably use a few types of baking dish – is just what I prefer)

Preheat oven to 425.

Melt butter (microwave for about 3o seconds) and add to crumbs in mixing bowl.. Stir with fork and dump into baking dish. Spread evenly and pat down with something round and flat – I used the bottom of my measuring cup.

Bake for about 7 minutes or until crust turns golden brown

Cake:

•  32oz container of Greek yogurt
• 3 eggs
• 2/3 cup sugar
• 2 teaspoon vanilla
• 1/2 cup half-n-half

P.S… I probably should have taken a photo…I ruined the appearance by taking a spoonful before it cooled.. Next time.