Honeyed Yogurt Cheesecake
If you have around 5 hours and 20 minutes to spend in the kitchen, Honeyed Yogurt Cheesecake might be an outstanding lacto ovo vegetarian recipe to try. This recipe serves 6. One portion of this dish contains about 14g of protein, 16g of fat, and a total of 375 calories. For $2.15 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. Many people made this recipe, and 1068 would say it hit the spot. This recipe from Foodnetwork requires low-fat cream cheese, blackberries, eggs, and lemon zest. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Try Melon With Honeyed Yogurt, Honeyed Yogurt Parfait, and Honeyed Yogurt Cuppies for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 290 minutes
Ingredients:
2 cups halved apricots
1 cup blackberries
4 large eggs, separated, at room temperature
1/4 cup evaporated cane juice
1/2 cup 2 percent Greek yogurt, at room temperature
1/3 cup honey
2 tablespoons honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon finely grated lemon zest
1 pound full-fat cream cheese, at room temperature
1/4 teaspoon fine sea salt
3 tablespoons unbleached all-purpose flour
1/2 teaspoon vanilla extract
1 1/2 teaspoons pure vanilla extract
2 teaspoons hot water
Equipment:
springform pan
oven
hand mixer
whisk
bowl
frying pan
toothpicks
Cooking instruction summary:
Watch how to make this recipe. For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray. In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!) Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt. Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan. Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter. For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.
Step by step:
1. Watch how to make this recipe.
2. For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
3. In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!)
4. Into the mixer bowl (no need to clean it), place the cream cheese.
5. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy.
6. Add the honey and beat until smooth. Beat in the egg yolks one at a time.
7. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt.
8. Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan.
9. Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won't tell you much about doneness; it's best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter.
10. For the topping: In a medium bowl, whisk together the honey, hot water and vanilla.
11. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.
Nutrition Information:
covered percent of daily need
