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Tag Archives: Greek yogurt

Lemon Cheesecake…simple, light and creamy!

My family has always liked cheesecake, but it usually only gets made for special occasions. Years ago, my husband would make it and he would experiment with different flavors for Thanksgiving and Christmas – pumpkin, chocolate, almond, citrus, marble,… It was a time-consuming process making the crust, cooking it, letting it cool, blending all the cheeses together, greasing the spring-form pan,… Even though it was so delicious, it was very dense, rich and full of calories.

I recently found this recipe online at Easy Eats Blog, so I’m re-blogging it here. It was fabulous! My son endorsed this as his ALL-TIME favorite cheesecake – light, creamy, not too sweet, smooth texture, and gluten-free! My husband loved it too and didn’t miss the crust at all. I know I’ll be making it again and more often than just at the holidays. I really like that it has agave nectar instead of sugar and not too much ricotta cheese. Sometimes a cheesecake can have a grainy texture with too much ricotta in the recipe.

I used a large, round, deep stoneware dish to bake it in and after chilling, it cut very easily and was set perfectly. Next time, I may try adding lemon or orange zest for a deeper citrus flavor. I also want to try adding cocoa powder or almond liquor. Mmmm, the possibilities…!!! Enjoy!

Gluten-free Lemon Cheesecake

8 oz. cream cheese
1 cup ricotta cheese
¾ cup light agave nectar
2 large eggs
5 teaspoons brown rice flour
5 teaspoons corn starch
1 ½ teaspoons vanilla extract
2 teaspoons lemon extract
1 stick butter, melted and cooled
1 cup plain Greek yogurt (whole fat)

Preheat oven to 325 degrees F. Grease a round, deep baking dish or pie plate. Combine cream cheese and ricotta in a large bowl and mix well to combine. Add agave syrup and blend well until creamy and smooth. Add eggs one at a time and blend well after each. Add rice flour, corn starch and extracts and mix very well. Add melted, cooled butter and yogurt and beat until completely blended together. Pour batter into prepared pan and bake for 45 minutes. After 45 minutes, turn the oven off and leave the pan in the oven for 1 ½ hours to cool gradually. Remove from the oven and chill for 4 or more hours. Top with fresh fruit or whipped cream. Makes 6 to 8 servings.


 
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Posted by on July 6, 2012 in Desserts

 

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Avocado Lime Pie…really creamy!

Why would anyone put an avocado in a pie? Well, the first time I saw something similar to this was on the Food Network show “Chopped” a couple years ago. I decided to try it this week and see if I could make something gluten-free and delicious. I think it worked, but the true test is if someone else likes it too (my husband does, but he likes almost everything)! It has the consistency of pudding, with a mild lime flavor and not too sweet. I can’t taste the avocado myself, but I think it adds a wonderful creaminess to the pie. The walnut crust has a nice crunchy texture and I think pecans or almonds would work just as well.

It really has to be chilled well, so it’s firm enough to cut. The flecks you see are from the walnuts leftover in the food processor. I used the food processor for the crust first, then without cleaning it, added the filling ingredients and processed them. This saves me time and makes for less dish duty. Always a bonus in my kitchen!

Serve with fresh whipped cream – yum!

Avocado Lime Pie

Crust:

2½ cups shelled walnut pieces

3 tablespoons butter, melted

2 tablespoons brown sugar

¼ teaspoon ground cinnamon

Filling:

1 ripe avocado, pitted and skinned

1 container (7 oz.) 2% plain Greek yogurt (or 1 cup sour cream)

3 tablespoons lime juice

1/3 cup sugar

¼ cup Pamela’s Baking & Pancake Mix

2 large eggs

Preheat oven to 325 degrees. Lightly grease a 9 inch pie plate. For the crust, place the walnuts in a food processor and grind until crumbly. Add in the butter, brown sugar and cinnamon. Process until well blended. Press firmly into the greased pie plate. Bake for 12-15 minutes or until edges begin to brown slightly. Let cool.

Increase the oven temperature to 400 degrees. Again using the food processor, add the filling ingredients and blend very well. Pour the batter on top of the walnut crust in the pie plate. Bake for 25-30 minutes until the center is set. Let cool, then chill for a minimum of 2 hours. Serve with whipped cream. Makes 8 servings.

 
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Posted by on February 12, 2012 in Desserts

 

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