Greek Yogurt Cheesecake

Yields8 Servings
Low Carb
Ingredients:
Crust:
 ¼ cup Coconut oil
 1 ½ cups Almond flour
 12 tsp Cinnamon
 1 tbsp Honey or IMO syrup
 ½ tsp Pink salt
Filling:
 2 cups Plain Greek yogurt
 2 Eggs
 ¼ cup Honey or IMO syrup
 1 tsp Vanilla extract
 Pinch of pink salt
Directions:
1

Preheat oven to 350 degrees and lightly grease 9 inch pie plate.

2

Using fork, stir pie crust ingredients together until combined.

3

Transfer mixture to pie plate and gently spread and pack with hands.

4

Bake for 10 minutes then remove from oven.

5

Increase oven temperature to 375 degrees.

6

Prepare a water bath by pouring enouch water into baking pan to cover 1 inch of the sides.

7

Mix together yogurt and honey (or IMO syrup) in bowl.

8

Whisk in eggs, vanilla, and salt.

9

Pour mixture on top of pie crust and spread evenly.

10

Place pie pan into water bath and bake for 1 hour or until pie is just slightly jiggly.

11

Place pie pan into water bath and bake for 1 hour or until pie is just slightly jiggly.

12

Remove from oven and allow cheesecake to cool to room temp.

13

Refrigerate for at least 2 hours before serving.

This is excellent served on it's own or with a dallop of Blueberry Topping!

Ingredients

Low Carb
Ingredients:
Crust:
 ¼ cup Coconut oil
 1 ½ cups Almond flour
 12 tsp Cinnamon
 1 tbsp Honey or IMO syrup
 ½ tsp Pink salt
Filling:
 2 cups Plain Greek yogurt
 2 Eggs
 ¼ cup Honey or IMO syrup
 1 tsp Vanilla extract
 Pinch of pink salt

Directions

Directions:
1

Preheat oven to 350 degrees and lightly grease 9 inch pie plate.

2

Using fork, stir pie crust ingredients together until combined.

3

Transfer mixture to pie plate and gently spread and pack with hands.

4

Bake for 10 minutes then remove from oven.

5

Increase oven temperature to 375 degrees.

6

Prepare a water bath by pouring enouch water into baking pan to cover 1 inch of the sides.

7

Mix together yogurt and honey (or IMO syrup) in bowl.

8

Whisk in eggs, vanilla, and salt.

9

Pour mixture on top of pie crust and spread evenly.

10

Place pie pan into water bath and bake for 1 hour or until pie is just slightly jiggly.

11

Place pie pan into water bath and bake for 1 hour or until pie is just slightly jiggly.

12

Remove from oven and allow cheesecake to cool to room temp.

13

Refrigerate for at least 2 hours before serving.

This is excellent served on it's own or with a dallop of Blueberry Topping!
Greek Yogurt Cheesecake

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