Friday, December 16, 2011

Love creamy goodness!

I. Love. Cheesecake.  LOVE LOVE LOVE it!  Sorry but there is something about the dense creamy cold delight meeting the salty sweet crust that I just love to death.  And it is high protein and can be sugar free and gluten fee as well. 

When I was pregnant with Annabelle I had to up my protein A LOT.  So we pretty much made cheesecake every week, and it is pretty cheap to make as well.   Lorelei loved this recipe and she is the one that named it.  I am sure you can figure out what part my oldest added to this recipe to make it a surprise...

Shannon's Citrus Cheesecake Surprise
2.5 pounds of cream cheese (5 blocks and I used the reduce fat ones)
2- 6 oz containers of Dannon Light and Fit Yogurt- Lemon
1 grapefruit- zested and juiced
3 tsp of vanilla extract
1.75 cup of sugar sub (or sugar)
3 tbsp of all purpose flour (or a GF flour)
5 large eggs
2 egg yokes
purple food coloring
3 graham cracker crusts

Preheat the oven to 325 degrees F.

In a large bowl, beat the cream cheese until soft and smooth, about 1 minute. Combine flour and sugar in another bowl and then add to the beaten cream cheese. Mix well Scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add in the eggs, egg yolks and vanilla extract. Mix thoroughly scraping down the sides of the bowl, until the batter is perfectly smooth.

Pour the batter into the graham cracker crusts, tapping the bottom on the counter 4 or 5 times to eliminate air pickets. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate for a few hours.
Eat and enjoy!

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