| Level: | Intermediate |
| Total: | 5 hr 20 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray, for spraying the springform pan
- 4 large eggs, separated, at room temperature
- 1/4 teaspoon fine sea salt
- 1/4 cup evaporated cane juice
- 3 tablespoons unbleached all-purpose flour
- 1 pound full-fat cream cheese, at room temperature
- 1/3 cup honey
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon finely grated lemon zest
- 1/2 cup 2 percent Greek yogurt, at room temperature
- 2 tablespoons honey
- 2 teaspoons hot water
- 1/2 teaspoon vanilla extract
- 2 cups halved apricots
- 1 cup blackberries
Instructions
- For the cheesecake: Position a rack in the center of the oven and preheat it to 325 degrees F. Lightly spray an 8-inch springform pan with 3-inch-high sides with nonstick cooking spray.
- In the bowl of an electric mixer fitted with the whisk attachment, place the egg whites and salt. Beat on medium-high speed to soft peaks, 2 to 3 minutes. With the mixer running, slowly rain in the evaporated cane juice. Increase the mixer speed to high and beat until the egg whites are glossy and hold stiff peaks, about 2 minutes. Sift the flour over the whipped whites and gently fold until smooth. Scrape the meringue into a clean bowl. (And hey, guess what? You just made a small batch of angel food cake batter!)
- Into the mixer bowl (no need to clean it), place the cream cheese. Place the bowl back on the mixer and fit the mixer with the paddle attachment. Beat on medium speed until creamy. Add the honey and beat until smooth. Beat in the egg yolks one at a time. Add the lemon juice, vanilla extract and lemon zest and beat to blend well. Reduce the mixer speed to low and stir in the yogurt.
- Carefully fold about a third of the egg white mixture into the batter to lighten it. Gently fold in the remaining whites until the batter is smooth. Scrape the batter into the prepared pan.
- Bake until the cake is puffed, lightly golden and mostly set but with a slight wobble when the pan is jostled, 45 to 50 minutes (a toothpick won’t tell you much about doneness; it’s best just to rely on visuals here). Turn off the oven and let the cake continue to cook in the oven for 1 hour. Cover and chill in the refrigerator for at least 3 hours. When ready to serve, unmold the cheesecake and put onto a serving platter.
- For the topping: In a medium bowl, whisk together the honey, hot water and vanilla. Add the apricots and blackberries to the bowl and gently toss to coat. Top the cheesecake with the honey and fruit mixture, slice and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 486 |
| Total Fat | 33 g |
| Saturated Fat | 17 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 3 g |
| Sugar | 31 g |
| Protein | 12 g |
| Cholesterol | 210 mg |
| Sodium | 435 mg |
Reviews
I just made this today and it turned out DELICIOUS! This was my first attempt at making any kind of cheesecake and I was surprised at how easy it was. My only adjustment was that I subbed the cane sugar with regular sugar. I had my doubts as for whether it was too jiggly in the middle when it was done baking, but after it cooled in the oven and chilled in the fridge the texture was PERFECT! I can see how someone would want to leave in the oven longer, but don’t! I actually only cooked mine for 43 minutes. I can’t wait to make this again for work or other special occasion to blow people away.
Read more at: http://www.foodnetwork.com/recipes/honeyed-yogurt-cheesecake.html?oc=linkback
Made this for 4th of July with Strawberry & Blueberry topping for a Red, White, and Blue dessert. Turned out perfect, just delicous
We loved this recipe! So easy and turned out perfectly creamy. No disrespect to the commenter who only gave one star, but sounds like you overbaked it. Any cheesecake will turn out dry and rubbery if baked for too long or if your oven is too hot. A cheesecake should still have a wobble in the middle (and look almost underdone) before you let it cool. Anyway, we really enjoyed this cake, and topped it with a mix of white peaches and pitted cherries, with almond extract instead of vanilla in the honey glaze and it was gone in a flash. I also thought Shauna was great on the show, nice to finally see a baker with a Food Network-worthy personality on the channel!
Loved it!! Love having a healthier food option and this one tastes great. It’s easy to make, it beautiful, and perfect for any season–especially summer. I put raspberries, peaches, and blackberries and it was amazing. Please give Shauna her own show! Watching her on The Kitchen was absolutely great and Food Network needs healthier food options. I’m definitely a fan!
I would not make this one again. As a low-fat “cake” it was decent, but it tastes too much like a cheesecake not to be compared to a cheesecake. And, as a cheesecake, it fails. It is neither creamy nor tasty. The outside (there is no crust) is a little rubbery. I did a trial run with my family to see whether I should make it for a Father’s Day party. My family voted NO. I would rather have two bites of the real thing than a piece of this cake.