siggi’s recipe contest: blueberry lemon cheesecakes

I’ve been eating siggi’s yogurt for awhile now, since it’s one of the few with very little added sugar and high in protein.  Most of the time I use plain and add my own fruit or granola, but their flavored yogurts are delicious!  I LOVE the orange & ginger flavor the best, and their pumpkin during the fall.  So good!

Siggi’s is Icelandic-style yogurt, called ‘skyr.’  They use a whopping FOUR times the amount of milk for each cup of yogurt, which their gives it a very thick texture and more protein.

When I found out siggi’s was holding a recipe contest for dietitians, you can bet I was super excited and couldn’t wait to enter.  I even had to fudge a little on my ‘no-added-sugar’ challenge since the recipe is due April 30.

I really wanted to make something unique (i.e. not a smoothie) with the yogurt, and was waffling between a baked item (like a muffin) and an Indian-inspired yogurt dressing for chicken when Andrew gave me the idea for cheesecake.  (Not sure why–he doesn’t even like cheesecake!)  Because siggi’s values real, simple ingredients and limiting added sugar, I attempted to make a simple (i.e. no bake), healthier (enter the yogurt) cheesecake without a lot of added sugar.  It’s just sweet enough to feel like dessert, yet tangy and light enough to be kind to your waistline.

Anyway, after a huge fail for the first version, I hit a home run with my second go-around.  A big THANK YOU to the Nyes, who served as my taste-testers!

Please note this recipe uses a variation of the cherry-chia jam I posted recently, so be sure to make the jam before you want to make and assemble the cheesecakes!

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Individual Blueberry Lemon Cheesecakes

  • Servings: 4
  • Time: 30 minutes plus 3 hours
  • Difficulty: easy
  • Print
Blueberry Jam:

1 C frozen blueberries, thawed

½ C pineapple juice

1 T chia seeds

Heat blueberries and pineapple juice over low heat and use a potato masher to crush fruit. Simmer 5-10 minutes. Mix in chia seeds and pour into a glass jar. Refrigerate 4 hours or overnight.

Crust:

¾ C pretzel ‘crumbs’

3 T butter, melted

1 T sugar

1 tsp cinnamon

Mix crumbs, butter, sugar and cinnamon together. Immediately add 3 T of crust to each ramekin and tamp down.

*For a crisper crust, bake at 350 degrees for 10 minutes. (Note: If using glass jelly jars, bake in a water bath to prevent glass from cracking.)

Filling:

4 oz siggi’s plain yogurt

4 oz cream cheese, softened

2 T honey

1 package unflavored gelatin

1 C boiling water

3 T lemon juice

zest of ¼ lemon

Empty gelatin packet into a glass measuring cup, pour in 1 cup boiling water and stir until gelatin has dissolved completely. Let stand 5 minutes. Mix yogurt, cream cheese, honey, lemon juice and zest in a large bowl with a hand mixer or in a food processer until well combined. Pour in ½ cup of the gelatin and mix until smooth.

To assemble:

  1. Cool crusts in ramekins/jars if pre-baking.
  2. Spoon 2 T of blueberry jam onto each crust and spread to cover completely.
  3. Ladle approximately ½ cup cream cheese mixture into each ramekin/jar and refrigerate 3 hours to set. Top with additional jam or blueberries as desired.

Disclaimer: siggi’s does not know who I am, nor am I being sponsored or reimbursed for this post.

#cookingwithsiggis #contest

 

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