Greek Yogurt Cheesecake

Healthy and so good.  This cheesecake disappeared so quickly I didn’t even get a picture of the entire cheesecake.  I blinked and there was only one slice left.  I don’t think I will ever make a heavy full fat cheesecake ever again.

Recipe adapted from Food Network

Ingredients

Crust-

1 sleeve reduced fat cinnamon graham crackers

2 tablespoons melted extra virgin coconut oil

Filling–

17 ounces nonfat plain Greek yogurt

8 ounces reduced fat cream cheese

3 large eggs

½ cup sugar

¼ cup all purpose flour

1 teaspoon vanilla

Zest from ½ lemon

Directions:

1. Preheat oven to 325 degrees.  Spray a 9-inch springform pan with baking spray.
2. Crust– Add graham crackers to a food processor.  Pulse to crush to a fine powder. Melt coconut oil. Pour coconut oil over crumbs.  Pulse to mix. Press crust into the springform pan. Bake for 5 minutes.  Cool completely. 
3. Filling– Add yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest, and ½ teaspoon salt to a large mixer or food processor.  Blend until smooth. Pour over the crust and bake for 40-50 minutes. Let cool completely.  Then refrigerate for at least 3 hours.