This month, I was assigned Cheap Ethnic Eatz. Evelyne, the author, has been blogging since 2007. Evelyne is an avid cook and also loves her two cats, spending time with family and friends, and trying out new restaurants.
Since we were headed to my Aunt’s for a labor day weekend picnic/celebration of my birthday, I figured I would make the Greek Yogurt Cheesecake she posted. I made a few changes:
1. I used 1/3 less fat neufchatel cheese:
2. I used Chobani 0% plain instead of Oikos:
3. I made a more traditional graham cracker crust.
Here is my version of the recipe:
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
5 tablespoons butter, melted
6 egg whites
1 pound lower fat cream cheese
1 cup sugar
2 tsp vanilla extract
3 cups Plain (0%) Chobani Greek yogurt
Topping options: preserved fruit, fruits, sweets, nuts
1. Preheat oven to 350 degrees F
2. Combine graham, sugar and butter. Press into the bottom and up the sides of a 22-cm (9-inch) spring form pan. Bake for 12-13 minutes. Remove from oven and let cool to room temperature
3. Preheat oven to 375 degrees F
4. In the bowl of an electric mixer, whisk together the egg whites, cream cheese, sugar, and vanilla. Add the Greek yogurt and mix to combine. Pour the mixture into the prepared pan (I didn’t use all of the batter- it was a little too much) and bake for ~45 minutes, or until set. The filling will still look slightly soft.
5.Remove from oven and let the cheesecake stand at room temperature for one hour before topping with preserved fruit, fruit, sweets and/or nuts. Chill for a few hours (or overnight) until completely set.
Along with the cheesecake, I bought cookies and pasta salad to my Aunt’s house:
The cheesecake was a huge hit!
We had a blast at my Aunt’s hanging out, swimming, and just spending family time together:
What are you up to this labor day? After a fabulous birthday celebration yesterday, we’re relaxing!