It’s pushing it to call this a low-calorie dessert, but it’s far healthier and a thoroughly delicious variation on the calorie-dense, conventional, cream cheese version. Bill, Anna and I agreed wholeheartedly that the Greek yogurt made for a tastier, tangier variation. As for the granola crust: far more interest and flavor than the sandy, graham cracker crust we’ve come to expect. Even though the blueberries turned out perfect, I’m excited to play around with other toppings. Next time: strawberries. Then maybe a fresh strawberry/blueberry combo.
- 2 1/2 cups Granola (Preferably Homemade)
- 1/2 cup (one stick) butter
- 2 Tbsp. flour
- 1 Tbsp. ground flax
- 2 Cups Plain, Nonfat Greek Yogurt
- 2/3 cup raw, turbinado sugar
- 2 eggs slightly beaten
- 3 Tbsp. cream cheese
- 1 Tbsp. flour
- 1 tsp. vanilla
- 2 cups fresh or frozen blueberries
- 3 Tbsp. fresh-squeezed lemon juice
- 3 Tbsp. raw, turninado sugar
- 2 tsp. flour
- Preheat oven to 350 degrees.
- Melt butter and combine with granola, flour and ground flax.
- Press granola mixture into the bottom and sides of a springform pan .
- Spray sides of the pan that granola mixture doesn’t reach with cooking spray.
- Cook crust for 10 minutes at 350 degrees.
- Remove from oven.
- Blend yogurt, sugar, eggs, cream cheese, flour, and vanilla together on high speed until there are no lumps from the cream cheese.
- Pour yogurt filling onto the prepared crust and bake for another 35 minutes until yogurt mixture separates from sides of the pan.
- While cheesecake is cooking, combine blueberries and sugar in a small saucepan.
- Stir 1 Tbsp. of flour into 3 Tbsp. of freshly squeezed lemon juice and stir with a fork until there are no longer any lumps.
- Add flour/lemon juice mixture to the blueberries and cook on medium-high heat for 10 minutes until a sauce forms and thickens slightly.
- Allow sauce to cool for 15 minutes before spreading it on top of the cake.
- Chill for at least an hour before serving.