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!
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 Peaches & Cream Greek Yogurt Cheesecake
From Call Me PMc
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
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
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.
2. Pour into a 10 inch tart pan or springform pan that has been sprayed with non-stick spray.
3. Bake at 350 degrees, 15 minutes or until lightly brown. While the crust is baking, begin work on the filling.
|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.
5. Add cornstarch, salt and peaches. Pulse 4 to 5 times until blended, leaving small chunks of peaches.
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.
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!
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!
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!