Food: The Cheesecake Post

Alex’s birthday was on Thursday and I’d wanted to make him a cheesecake earlier in the week for him to have ON his birthday – since I was in Kansas City. Well, that didn’t happen due to a disposal explosion.

Instead, I made cake on Saturday afternoon!

Alex’s friend (and best man!), Alex V., was in town for the weekend and when the boys went hiking, I stayed behind and did some damage in the kitchen. For  as long as we’ve been together, I’ve made Alex cheesecake for his birthday. This year, with the discovery of using Greek yogurt for cooking and baking, I wanted to use Chobani in this year’s cheesecake.

CHOCOLATE CHIP CHEESECAKE

(adapted from here)

Ingredients

  • 1 C graham cracker crumbs
  • 2 Tbsp plus 1/2 C sugar
  • 3 Tbsp unsalted butter, melted
  • 1 8-ounce package Neufchatel cream cheese
  • 1 C (2 individual cups) Vanilla 0% Chobani Greek Yogurt
  • 3 large eggs
  • 3 Tbsp all-purpose flour
  • 1 c chocolate chips + 1 Tbsp all-purpose flour

Directions

  • Preheat oven to 325*
  • Mix graham crackers, 2 Tbsp sugar and melted butter. Smoosh into your cake pan (I used 9′ glass round); bake for 10 minutes until brown
  • While the crust is baking, combine Neufchatel, yogurt, eggs and flour in a large mixing bowl; mix with an electric mixer until blended
  • In separate bowl, add 1 Tbsp of flour to chocolate chips; mix until chocolate chips are coated in flour; add to mixing bowl with cake filling
  • Pour the mixture into the cake pan, bake for 30-35 minutes; should be cooked but slightly jiggly in center
  • Cool in fridge for at least 2 hours
  • Enjoy!

A little trick I’d learned in my earlier baking years is that if you coat chocolate chips in flour, they won’t sink to the bottom of cake/brownie batter. My cheesecake wasn’t deep enough that it really required the flour but I like to do it anyway.

The cheesecake is delicious! It’s gotten 2 thumbs up and many small pieces stolen from the fridge from both boys. It also may have been a small part of breakfast. (We really need to grocery shop.)

In addition to the cheesecake I wanted to make out of Lynne and Alex tradition, he also requested a cake from his childhood – boxed yellow cake with chocolate icing in 2-9 inch rounds, stacked.

Boom.

We have yet to break into this cake yet. And I realize now why people have cake stands with lids! The icing has dried a bit but I hope the cake is still moist. We’ll find out tonight!

So much cake, so little time.  

 


Comments

Food: The Cheesecake Post — 7 Comments

  1. Yay! The cheesecake that almost wasn’t!
    The recipe sounds awesome, and the finished product looks very tasty! Happy belated to your honey. :)
    And… I can finally say this- See you NEXT week!

  2. Everything about that cheesecake sounds so so good! I’m trying to use Greek yogurt for more stuff, too. I went to a dinner party last week, and a girl used it in her deviled eggs in place of mayo. It was genius and SO much more tasty.

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