16 oz reduced fat cream cheese (455 g), room temperature
⅓ cup honey (110 g)
2 cups greek yogurt (570 g)
2 eggs
1 tablespoon vanilla extract
2 tablespoons cornstarch
3 cups raspberry (375 g)
Nutrition Info
Calories 512
Fat 28g
Carbs 49g
Fiber 4g
Sugar 37g
Protein 16g
How to Make It
1. Step
Place graham crackers in a plastic bag and crush with a rolling pin until fine.
2. Step
Preheat oven to 350°F (180°C).
3. Step
In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
4. Step
Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
5. Step
Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
6. Step
In a large bowl, whisk the cream cheese until there are no lumps.
7. Step
Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
8. Step
Pour the cheesecake batter into the graham cracker crust. Spread evenly.
9. Step
Bake for about 1 hour, then cool for about 30 minutes.
10. Step
Top with fresh raspberries in a ring pattern on the top of the cheesecake.
