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Greek Yogurt Cheesecake
Based on the recipe from Food Network Kitchen, without the reduced fat yogurt or cream cheese.
Ingredients
  • subheading: CRUST:
  • Cooking spray
  • 2 cups ginger cookies, lightly crushed (I used Trader Joe's Triple Ginger Snaps)
  • 2 tablespoons unsalted butter, melted
  • subheading: FILLING:
  • 1 17 -ounce container plain whole milk Greek yogurt
  • 8 ounces GOOD cream cheese, at room temperature
  • 3 large eggs
  • ¾ cup sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon finely grated lemon zest
  • Kosher salt
  • subheading: TOPPING:
  • 2 cups frozen wild blueberries
  • ¾ cup unsweetened pineapple juice
  • 1 teaspoon unflavored gelatin (I used Great Lakes)
Note: Ingredients may have been altered from the original.
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