This is my go to cheesecake recipe. It's quick and easy to make. It's adapted from the cheesecake recipe in the Betty Crocker's Diabetes Cookbook.
1 cup oatmeal
1/4 cup ground flaxseed
2 packages cream cheese, softened (softening the cream cheese will make it a lot easier to blend)
1/3 cup sugar
2 eggs
2 tsp vanilla
2 cups vanilla yogurt
2 TBS all purpose flour, I used Bob's Red Mill gluten free flour
Preheat the oven to 300 F.
Spray a 13 x 9 inch pan with non stick cooking spray, or cover in melted butter. Sprinkle the oatmeal evenly in the pan.
In a large bowl, use a mixer to beat the cream cheese until smooth.
Add the sugar, eggs and vanilla. Mix well.
Add the yogurt and flour. Mix well.
Spread evenly over the oatmeal layer in the pan.
Bake for 1 hour. Turn the oven off and open the door slightly. Cool the cheesecake for 30 minutes. Remove from oven and cool 15 minutes. Refrigerate for at least 3 hours.
Serve with mixed berries and whipped cream.
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1 cup oatmeal
1/4 cup ground flaxseed
2 packages cream cheese, softened (softening the cream cheese will make it a lot easier to blend)
1/3 cup sugar
2 eggs
2 tsp vanilla
2 cups vanilla yogurt
2 TBS all purpose flour, I used Bob's Red Mill gluten free flour
Preheat the oven to 300 F.
Spray a 13 x 9 inch pan with non stick cooking spray, or cover in melted butter. Sprinkle the oatmeal evenly in the pan.
In a large bowl, use a mixer to beat the cream cheese until smooth.
Add the sugar, eggs and vanilla. Mix well.
Add the yogurt and flour. Mix well.
Spread evenly over the oatmeal layer in the pan.
Bake for 1 hour. Turn the oven off and open the door slightly. Cool the cheesecake for 30 minutes. Remove from oven and cool 15 minutes. Refrigerate for at least 3 hours.
Serve with mixed berries and whipped cream.
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More Cheesecake
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