Greek Yogurt Cheesecake with Pinon Nut Crust and Roasted Blackberries

Greek Yogurt Cheesecake

Preheat the oven to 350°F. Combine the nuts, butter, crumbs, brown sugar and salt. Press onto the bottom and up the sides of a 9-inch springform pan. Bake for 15 minutes until golden brown.

Blend the Greek yogurt cream cheese and sugar in a food processor or mixer bowl until smooth. Add the Greek yogurt, vanilla, cinnamon, and salt. Scrape down the sides of the bowl and blend again to a smooth consistency. Add eggs one at a time and blend until smooth.

Mold a 12 x 12-inch square of aluminum foil around the bottom and sides of the springform pan in case of drips. Gently pour the cheese mixture into the crust to bake for 1 hour. When the center of the cheesecake is set and the sides are golden brown, the cheesecake is done.

Remove and cool completely on a wire rack. Chill thoroughly in the refrigerator. Serve witha simple sauce or roasted fruit such as roasted blackberries.           

Note:

*For best results, be sure that the cream cheese has softened to room temperature.

*If you cannot easily find Greek yogurt cream cheese, you may substitute more accessible Neufchatel cheese.

*If you don’t have a food processor big enough to hold all of the cheesecake batter, blend it in stages to ensure reaches a very smooth consistency. Stir together all of the batches before pouring over the crust.