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Goat cheese and Greek yogurt cheesecake topped with a fresh blueberry and lavender sauce. A perfect light dessert for those hot summer days.
Smart Balance® Non-Stick Cooking Spray – Original
sprinkle of flour
1/2 cup almonds
1 box all natural graham crackers
1 cup Smart Balance® Blended Butter Sticks
1 vanilla bean
12 oz goat cheese
1 cup sugar
1 cup Greek yogurt
2 tbsp Smart Balance® Cooking Oil
juice & zest of 1/2 a lemon
2 cups blueberries
1/2 cup lavender syrup (or sugar, if you prefer)
Preheat oven to 350° F.
Put all ingredients out and let them get to room temperature.
Spray a cake pan with cooking spray. Sprinkle the bottom with flour and set aside.
In a food processor grind almonds and graham crackers until they are crumbly like cornmeal.
Put mixture in a bowl and mix with butter. Press the blend into the bottom of the cake pan.
Wrap outside of cake pan in foil.
Cut open vanilla bean and scrape out inside. Whip vanilla, goat cheese, sugar, yogurt, oil, lemon juice and zest in a mixer or with a handheld mixer.
Separate 6 eggs.
Add egg yolks two at a time to mixture and blend on medium speed. Set aside.
In a separate bowl, whip egg whites to a soft peak. Fold in egg whites to goat cheese mixture. Pour into a 9 x 13 cake pan.
Boil about 6 cups of water in a pot or kettle. Place foil-wrapped cake pan into a large pan. Pour in hot water around cake pan. Place in the oven and bake for 45 minutes. Do not open the oven while cooking.
When 45 minutes are up, turn off oven and crack the door. Let the oven cool for another 45 minutes.
Place cake pan on counter and let cool to room temperature. Place in the refrigerator overnight.
In a saucepan add blueberries and lavender syrup.
Cook for 15 minutes and let cool.
Pour over cheesecake—add some fresh berries if you’d like.
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Saturated Fat 9g
Trans Fatty Acid 0g
Poly Fat 3g
Mono Fat 7g
Dietary Fiber 1g
Total Sugars 25g