On this very special weekend, I want to wish my mom a very happy Mother’s Day. She’s the woman who gets all of my jokes and obscure sports references, who supports me in every little thing I do, and who’s taught me how to be strong and to go after whatever goals I set. She’s my best friend, and I have no clue how I’m going to handle being away from her next year when I head off to college. I’ll be taking full advantage of Skype and cell phone minutes, I can tell you that.
Now, on to the cheesecake!
This recipe may look a bit familiar. That’s because it’s adapted from one of the most popular recipes on this blog, the greek yogurt cheesecake. After a birthday dinner earlier this week (I’m officially an adult! Bring on the lottery tickets and voter registrations!) in which I ordered a lemon blueberry cheesecake, I realized that I could make my own version at home, one that would likely be much healthier than the standard cheesecake slice. So with a pack of blueberries, some lemons, and a rather large container of greek yogurt, I set to work in the kitchen.
This version may, dare I say it, be better than the original. But then again, we all know how obsessed I am with anything lemon. In this recipe, the citrus pairs perfectly with the tanginess of the greek yogurt, and then it’s all finished off with fresh little bursts of blueberries scattered throughout.
All together, it creates a light, refreshing dessert that nevertheless is rich enough to be incredibly satisfying. Make it for your mother this weekend, and don’t forget to let her know how awesome she is. Hi Mom! Love you!
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Lemon Blueberry Greek Yogurt Cheesecake
adapted from this recipe
graham cracker crust in a springform pan (recipe here)
2 cups fat free plain Greek yogurt
1/2 cup sugar
2 tsp vanilla extract
1 Tbs cornstarch
pinch of salt
3 1/2 Tbs lemon juice
zest of one lemon
1/2 cup blueberries
Preheat oven to 350F. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch, pinch of salt, lemon juice, and lemon zest and blend again. Stir the blueberries carefully into the mixture. Pour filling into crust in a 10-inch springform pan, and bake for 35 minutes.
When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t over bake.
Let cool, then chill for 2-3 hours in the fridge before releasing the springform.