Greek Yogurt Cheesecake recipe
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Ingredients
- 2 cups chopped almonds ¼ cup coconut oil, melted 5 dried figs 1 teaspoon sea salt 2 lemons, juiced 2 teaspoons unflavored gelatin 2 cups Greek yogurt 1 (15 ounce) can cream of coconut ⅔ cup honey 1 teaspoon vanilla extract ½ teaspoon salt 1 vanilla bean 2 cups frozen blueberries 1 lemon, zested and juiced 1 tablespoon honey 1 tablespoon arrowroot powder
Nutrition Info
- 463 caloriescarbohydrate: 54.3 gcholesterol: 7.5 mgfat: 26.5 gfiber: 4.5 gprotein: 7.8 gsaturatedFat: 11.8 gservingSize: -sodium: 287 mgsugar: 48.3 gtransFat: : -unsaturatedFat: : -
Directions Greek Yogurt Cheesecake
Directions
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Preheat oven to 425 degrees F (220 degrees C). Spread almonds onto a baking sheet.
Bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes.
Combine almonds, coconut oil, figs, and sea salt in a food processor, pulse until well combined. Press almond mixture into the bottom of a 9-inch springform pan, refrigerate until cooled, at least 30 minutes.
Heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes.
Process yogurt, cream of coconut, 2/3 cup honey, vanilla extract, salt, and vanilla bean together in a food processor until well combined, about 1 minute. Drizzle gelatin mixture through the feeding tube of the food processor while it is still running and process until incorporated, about 30 seconds. Pour yogurt mixture over the cooled crust, cover with plastic wrap and refrigerate, 8 hours to overnight.
Heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. Pour mixture into a blender and blend until smooth. Pour topping over chilled cheesecake.