Dessert

Almond Yogurt Cheesecake Version 2 is for Dessert.

Almond Yogurt Cheesecake Version 2 takes 30 minutes to prepare.

Almond Yogurt Cheesecake Version 2 takes 80 minutes to cook.

Almond Yogurt Cheesecake Version 2 makes 12 servings.

The ingredients for Almond Yogurt Cheesecake Version 2 are:

Crust:
1 heaping cup almond flour
4 tbsp I cant believe its not butter for baking
1/3 cup muscovado sugar
1/4 tsp pure almond extract
dash allspice
Filling:
2 cups plain non-fat yogurt strained overnight through a cheesecloth (Yields 1-1/4 cup)
1/4 cup unstrained yogurt
3 eggs
8 oz. neufchatel cheese
3 eggs
2/3 cup muscovado sugar
1-1/4 tsp pure almond extract

7" Springform Pan

Here is how you make Almond Yogurt Cheesecake Version 2:

Make Crust:Preheat oven to 350 degreesCombine Almond flour, sugar, allspice. Melt "butter" and add 1/4 tsp. pure almond extract. Combine this with the dry ingredients, then pat into the bottom of a 7" springform panBake for 10 minutes, then remove to wire rack to cool.Make Filling:In a bowl combine 1-1/4 c. strained (overnight) non-fat PLAIN yogurt, 1/2c unstrained non-fat PLAIN yogurt, 8 oz. neufchatel cheese. Lightly beat 3 eggs, add 1-1/4 tsp. pure almond extract to eggs then combine with cheese and user a mixer to beat. Then add 2/3 cup Muscovado sugar until well mixed. Pour over crust and bake for 1 hr. 10 min at 325 degrees until set. Cool slightly, decorate the top with almond slices and then refrigerate.Serves 14350 degrees 45-50 min.Number of Servings: 12Recipe submitted by SparkPeople user HHUSTON.

The nutritional information for Almond Yogurt Cheesecake Version 2 is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 247.7

• Total Fat: 18.7 g
• Cholesterol: 68.7 mg
• Sodium: 152.8 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.0 g
• Protein: 9.7 g