Greek Yogurt Cheesecake with Pinon Nut Crust and Roasted Blackberries

Ingredients
Greek Yogurt Cheesecake
- ½ cup Pinon nuts, toasted
- 6 tablespoons butter, melted
- 1½ cups shortbread crumbs, about 6 ounces
- ¼ cup brown sugar
- Pinch of salt
- 2 (8-ounce) packages Greek yogurt cream cheese, softened to room temperature
- 2/3 cup sugar
- 1½ cups Greek yogurt
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Pinch of salt
- 2 eggs
Roasted Blackberries
- 4 (6-ounce) packages fresh blackberries
- 3 tablespoons sugar
Nutrition Facts
per serving
Protein: 11 g
Carbohydrate: 46 g
Fiber: 8 g
Total Fat: 16 g
Saturated fat: 7 g
Cholesterol: 69 mg
Calcium: 50% DV
Sodium: 375 mg
Instructions
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.
Preheat oven to 350°F.
Toss blackberries with sugar and spread on a foil-lined baking sheet. Bake, stirring occasionally until soft and syrupy, 15 to 20 minutes.
Serve warm and refrigerate any left over.
Farm Families

Edstrom Family
Sugar Hill Dairy
Farm to Table
