I was in the mood for cheesecake, but didn't quite have all the
necessary ingredients, so I winged it. This is what I came up with:
Crust:
* 1/4 cup ground almonds
* 1/4 cup unsweetened coconut
* 1 T splenda
* 1 T melted butter
Mix this together and press into the bottom of a springform pan. I
used a 6-inch pan.
Filling:
* 1 8-oz block of cream cheese, softened
* 5 oz of full-fat natural yogurt (that's how much was left in the
container, and I wanted to use it up)
* 2 eggs
* the juice and zest from 1/2 lemon, cause I only had 1/2 lemon
* 1 tsp vanilla extract
* 1/2 cup splenda
Combine the above and buzz it with your stick blender until smooth.
Pour into the springform pan.
I surrounded the pan with tinfoil, then put it in a bain-marie. Cooked
it at 350F for 50 minutes. Let it cool on the counter, then stuck it
in the fridge.
This is *really* good. It's a bit lighter and tangier than Myra's
cheesecake, which I have made a number of times. I think the yogurt
does that. The first piece I cut, the crust stuck to the pan, but the
second piece came out better.
The next time I make this, I'm going to try it it with a lower-fat
yogurt, just so it's slightly lower in calories.