Now settle down my healthnut fans. Remember, my sweet treats are meant for pleasure (hence treats) and it’s important not to over indulge yourself, yet how tempting does this look? 🙂
Click on quick recipe below to enlarge and print
For the crust of this cheescake, you will need 2 1/2 cups of gingersnaps and 6 tablespoons of butter
Then, take the combine mixture and spread on the bottom of a springform pan and press crust up along the sides of pan (approx 3 inches high). Hint- you can add water to the mixture so it molds well together.
Then, using a mixer plop in your absurd amount of cream cheese (5 bars) in mixing bowl and stir until it is fluffed and whipped. (I do hope my mentors at Integrative Nutrition aren’t reading this part)
Then, add 2 cups of sugarTo give the cheescake a nice texture (so it wasn’t all heavy cream cheese) I added some lemon fat free organic yogurt to the mix.. 1 and a 1/2 cups to be exact.And of course some lemon zest. Also, don’t forget to squeeze 4 tablespoons of lemon juice in mixture too!
Here is the part that I never understood was necessary until after I realized why my cheesecakes in the past turned to crumbles when ready to eat. Through trial and error, I realized that it was necessary to place your cake in a pan with water while it bakes. This will keep the cake from turning into crumbles when cutting. A roasting pan works best, but of course I couldn’t find mine and had to use a pan that my cheesecake barely fit in.. luckily it still worked 🙂