At dinner I mentioned to my family I had made cheesecake for dessert. Cheesecake! It is not like me to make a rich dessert, especially on a weeknight and they know it. My son, immediately suspicious asked “Really?” Is it really cheesecake? You see, they know I am always up to something, trying to add nutritious things into, well, everything. When they tasted it they still couldn’t believe it, even though it tastes like cheesecake, but not as heavy as a typical cheesecake. My son asked, is there anything in this cheesecake that doesn’t belong in a cheesecake? Does it have nuts? Beans? Spinach? They know me. My daughter asked for a second piece. Finally my husband asked “Does it have cheese in it?
This cheesecake is made with greek yogurt and the only sweetness is from moist Medjool dates which also add a lovely caramel flavour. It is a simple dessert which comes together quickly, yet is completely delicious and impressive!
Prepared graham cracker or gingersnap cookies crust in buttered 9 inch spring form pan.
8 Medjool dates, pitted
2 cups greek yogurt
2 tsp vanilla extract
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Preheat oven to 350 degrees.
Place dates and 1/2 cup yogurt in food processor or blender and process until dates are blended will into yogurt. This can take some time with stopping and scraping down periodically). Add remaining yogurt and blend until completely smooth. Add eggs, vanilla extract, cornstarch, lemon juice and salt, blending well after each addition. Gently pour into prepared crust and bake 30-35 minutes until set. Garnish with thinly sliced ripe pears and pomegranate seeds.
I entered this recipe into a recipe competition with Tree Island Yogurt AND took away the prize for best dessert!