After yesterday's picnic postI got several emails and commentsasking for the cheesecake in a jar recipe!
So Ellis and I have done this post to tell you all about this easy, healthier version of Cheesecakethat packs perfectly for a picnicor just as delicious served at home!
I will let Ellis
tell you all about the recipe …she's the one here at our house who has been creating all of our recentbeautiful, produce driven meals!
Greek Yogurt CheesecakeServings: 4
Ingredients:2 eggs1 1/3 c plain greek yogurt4 oz. cream cheese3 tsp. vanilla4 Tbsp. sugar or other sweetener2 pinches of sea salt
To begin, preheat your oven to 400 degrees. Lightly grease four 8 to 12 oz. jars. We love using recycled jam jars, but any small jars will do.
Next, put the yogurt, cream cheese, eggs, sugar, vanilla, and salt in a food processor or blender. Mix well until the ingredients are creamy.
Once the batter is mixed, fill the jars evenly, being careful to wipe off any drips on the glass.
In order to cook the cakes evenly, the jars need to be placed in a baking dish filled with water. Carefully pour the water into the dish until it reaches half way up the sides of the jars.
Bake for 40-45 minutes until set and slightly golden brown.
Remove the jars from the water bath and let them cool to room temperature. Continue cooling in the refrigerator for about an hour or overnight.
Garnish with raspberries, blueberries or blackberries and a sprig of mint.
Enjoy your lovely little treats!
The inspiration behind the recipe was found at http://naturalnoshing.wordpress.com/2011/09/06/yogurt-cheesecake/
As always my friends
I wish you love and joyas you style your life
