Skinny Peach Cheesecake ~ Diane's Vintage Zest!

Monday, September 16, 2013

Skinny Peach Cheesecake

Several weeks ago, I was having a craving for a real dessert.  I had a ton of yogurt and fruit, but I was not in the mood for the Yogurt & Fruit Cups that I typically have.  Imagine how excited I was to see a recipe for a yogurt cheesecake on a link party, and I had all of the ingredients on hand.  Yes!!!


Skinny Peach Cheesecake on Diane's Vintage Zest!


Not only was the recipe super easy, it was super fast in the food processor.  And this is from someone who has never made (but loves) cheesecake!  Obviously, this was my first time using a spring-form pan, but luckily I had borrowed my mom's with the intention of making a cheesecake someday.  I am pretty sure that she has never even used it!


Skinny Peach Cheesecake on Diane's Vintage Zest!
From my Instagram feed!  Follow me at @vintagezest


A bunch of you would have already seen the picture above from my Instagram feed (@vintagezest) and seen the half-slice I sneaked!  Anyways, the cheesecake more of a light, whipped texture vs. dense and thick.  We all loved it!  It is also a bit more tart than a typical cheesecake, so for the extreme sweet-lovers, you may want to add a bit more sweetener or roast the peaches beforehand to enhance the sweetness.  However, everyone here (including my aunt with a sweet tooth) totally loved it as is.  Bon appetit!


Skinny Peach Cheesecake on Diane's Vintage Zest!



Skinny Peaches & Cream Greek Yogurt Cheesecake

Ingredients
For the crust:
  • 2 cups almond flour or almond meal (I used almond meal, which makes for a "grittier" less smooth crust)
  • 3 Tbsp. real maple syrup
  • 1 Tbsp. canola oil
  • 1/8 tsp. salt


Skinny Peach Cheesecake on Diane's Vintage Zest!




    For the filling:
    • 2 cups plain Greek yogurt, fat free
    • 1/2 cup sugar
    • Pinch of salt
    • 2 eggs
    • 2 tsp. vanilla
    • 1 cup fresh peaches, chopped
    • 1 Tbsp. cornstarch


    Skinny Peach Cheesecake on Diane's Vintage Zest!


    Directions

    1. Mix the crust ingredients (almond flour or almond meal, maple syrup, canola oil, and salt)
    with a fork until clumpy and resembles coarse sand.


    Skinny Peach Cheesecake on Diane's Vintage Zest!


    2. Pour into a 10 inch tart pan or springform pan that has been sprayed with non-stick spray.


    Skinny Peach Cheesecake on Diane's Vintage Zest!


    3. Bake at 350 degrees, 15 minutes or until lightly brown.  While the crust is baking, begin work on the filling.


    Skinny Peach Cheesecake on Diane's Vintage Zest!
    The crust always looked light brown, so I took the directions to mean toasted brown and dry.


    4. In a blender, add eggs, sugar, yogurt, and vanilla. Blend until smooth.


    Skinny Peach Cheesecake on Diane's Vintage Zest!


    5. Add cornstarch, salt and peaches.  Pulse 4 to 5 times until blended, leaving small chunks of peaches.


    Skinny Peach Cheesecake on Diane's Vintage Zest!
    Before...
    Skinny Peach Cheesecake on Diane's Vintage Zest!
    and after!


    6.  Pour into prepared crust.  Crust does not have to cool before filling.  Add a 9x9 inch casserole dish with 1 inch of water in the bottom of it to oven while cooking to prevent cracking.  Bake 30 minutes or until center is set and edges are lightly brown.  Turn oven off and crack door.  Allow to sit in oven 5 minutes to gently cool, before removing.  Cool completely on countertop before refrigerating.  Allow to refrigerate at least 2 to 3 hours before releasing springform pan.


    Skinny Peach Cheesecake on Diane's Vintage Zest!


    Note: I didn't follow these directions at all for some reason!  I just baked for 30 minutes, then took it out of the oven right away.  I refrigerated it pretty much right away and released the springform pan before the 2 - 3 hours.  It still turned out great!


    Skinny Peach Cheesecake on Diane's Vintage Zest!


    Note 2: Paula used a 10-inch springform pan and her cheesecake was 1 1/2 inches tall.  Mine was a 12" springform pan and it was about an inch tall.  Next time, I might try the mini springform pans that my mom bought, to make individual cheesecakes.  :)  Adjust to your liking!


    Skinny Peach Cheesecake on Diane's Vintage Zest!


    Make sure to garnish with fresh peach slices (like I did in the first picture) or even baked peaches.  Next time I will probably bake/roast some peaches and place over the entire top of the cheesecake in a fan or flower pattern.  So many ways to make this delicious dessert a pretty one too!

    Enjoy!




    13 comments:

    1. Mmmm... this sounds so yummy! I have a nice springform pan. I've only used it once to make a cheesecake. I think I need to put it to use some more!

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    2. I totally want to make cheesecakes every week now. Dangerous!

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    3. This looks amazing! Love the idea of adding yogurt to make it a little healthier!

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    4. Looks delish!! =) Thanks for linking up at the Pinterest Power Party!! Hope you have a great Wednesday!

      Danielle

      SewMuchCrafting.com

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    5. I have never had peach cheesecake!

      I'm stopping by from a blog hop. I would like to also invite you to stop by, say hi, and like my new Facebook page at http://facebook.com/joyfulhomeandlife (this is where many writers and I are posting all kinds of neat things...recipes, decorating ideas, articles on faith, craft ideas, and more), and we welcome your visit, your like (and even your optional share of the page)! :)

      Thanks and have a blessed day! :)

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    6. Your peach cheesecake looks delicious.


      Madonna/aka/Ms. Lemon
      MakeMineLemon

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    7. I just love peaches, this Cheesecake looks fabulous. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
      Come Back Soon!
      Miz Helen

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    8. Your peaches and that wonderful almond meal crust look amazing. thank you for sharing this cheesecake with us on foodie friday.

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    9. This cheesecake looks yummy! Pinned!

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    10. Did you like the taste and texture of it?

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    11. It was wonderful! Definitely a keeper of a recipe. :) My peaches weren't especially sweet, so if that happens again I may roast them to bring out the sweetness, since it was almost a bit on the tart side. The texture was fabulous! Light and creamy!

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    12. Oh! Also, I loved the crust so much that I used it for my Fig & Honeyed Goat Cheese Tartlettes. Kudos again!

      http://vintagezest.com/2013/09/fig-honeyed-goat-cheese-tartlettes.html#comment-1067436594

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    13. Skinny and Cheesecake in the same sentence? #winning THANKS for sharing and linkin up to Sunday FUNday!

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    I love to hear your comments! And putting in your two cents is always free. :)

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