Cheesecake with Neufchatel
How To Make Cheesecake with Neufchatel
(Blueberry topping included not pictured)
- 1¾ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- Pinch of salt
- 1¼ cups sugar, divided
- 24oz Neufchatel Cream Cheese, Low-Fat, softened
- 1 cup Greek plain yogurt
- 2 tsp vanilla extract
- 3 eggs
For Blueberry Topping:
- 3 cups fresh blueberries, or frozen
- ¼ cup water, plus 1 tbsp
- 1 tbsp cornstarch
- Preheat the oven to 350 degrees and grease a springform pan.
- Mix together the graham cracker crumbs, butter, salt, and ¼ cup of the sugar in a small bowl until well combined. Press firmly into the bottom of the pan.
- Bake for 10 minutes then remove and let cool. Reduce oven heat to 325 degrees.
- Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil.
- Place the pan in a large roasting dish (or any pan larger than the springform). Start a tea kettle or pot of water to boil in preparation for the water bath.
- Using a mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add 1 cup sugar and beat for an additional minute until well blended.
- Add Greek yogurt and vanilla, and beat for an additional minute, stopping part way to scrape the bottom of the bowl with a spatula.
- Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into the crust.
- Place the double pans in the oven on a shelf on the bottom third of the oven.
- Use a tea kettle (or large measuring cup) to pour the boiling water into the larger pan to form a water bath around the springform.
- Bake for 1 hour 30 minutes. Turn the oven off, keeping the cheesecake in, to set up in the oven for an additional 1 hour.
- Remove cheesecake from the oven, carefully run a knife around the edges of the cake, and then let cool to room temperature.
- Refrigerate at least 4 hours or overnight. Remove springform rim and top cheesecake with toppings of your choice just before serving.
- Bring blueberries and ¼ cup of water to a boil in a medium saucepan, stirring occasionally.
- In a separate bowl, whisk together 1 tablespoon of water and cornstarch until combined. Stir mixture into the blueberries and boil for an additional minute until thickened.
- Remove from heat, cool and spoon over cheesecake just before serving.