Recipe Description:
This cheesecake is creamy, slightly sweet and very refreshing, not heavy at all. This can also be made gluten-free by replacing the flour in the cheesecake with corn starch.
Recipe
Instructions:
For the cheesecake:
Preheat oven to 350 degrees.
Spray a 9 inch pie pan with cooking spray.
Combine the cream cheese, yogurt, egg and vanilla in a food processor (you can also use a blender). Process until it's smooth.
Add in the orange juice concentrate, bananas, flour and lemon juice. Process for 2-3 minutes until it's very smooth.
Pour into the pie plate and bake for 35-40 minutes until it's a light golden brown on top and the middle is set.
Cool completely.
**Regular plain yogurt will work as well. Greek yogurt is thicker so the finished product is thicker.
For the blueberry pineapple topping:
Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until it's boiling and thick and the blueberries are popping.
Cool completely.
Pour topping onto the cheesecake and refrigerate until chilled.
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