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Nutrition Facts
Serving Size 125 g
(Approx. 12 Servings)
Amount Per Serving
Calories 330 Calories From Fat 200
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 340 mg 14%
Total Carbohydrate 24 g 8%
Dietary Fiber 1 g 4%
Sugars 11 g
Protein 10 g
Vitamin A 15% Iron 4%
Vitamin C 0% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Blueberry Greek Yogurt Cheesecake with Granola Crust
Prep Time
2 hours
Cook Time
1 hour
Total Time
3 hours
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 box H-E-B Organics Granola with Mixed Berries
4 Oz salted butter, melted
16 Oz low fat cream cheese, softened
16 Oz mascarpone cheese, softened
1 cup(s) sugar
1/2 Tsp kosher salt
2 large egg yolks
4 large eggs
1 1/2 Tbsp Nielsen-Massey Vanilla Bean Paste
1 Tsp lemon juice, and zest from lemon
16 Oz H-E-B Blueberry Greek Yogurt
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Instructions

1
Add granola and melted butter to a food processor and blend just until it comes together and feels slightly wet.
2
Spray a large springform pan with non stick spray. Add granola mixture and press along the bottom and sides of the pan to form the crust. Chill until crust is set, about 30 minutes.
3
While crust chills, set oven to 325ºF. In a 9x13-inch Pyrex dish, add water to about 1/3 full then place on bottom oven rack to preheat. (This will serve as a water bath for baking the cheesecake.)
4
Place cheeses, sugar, and salt in the bowl of a stand mixer. Cream at medium speed 3 to 4 minutes.
5
Add both egg yolks at once, blending well. Add whole eggs, one at a time, beating well after each addition.
6
Once eggs are incorporated, add vanilla, lemon juice and zest, and blueberry yogurt. Mix until creamy.
7
Set springform pan with chilled crust on a sheet pan. Pour in batter then place on center oven rack. Bake 1 to 1-1/2 hours or until cheesecake is just set in the middle.
8
Turn the heat off, leaving cheesecake in the oven 30 more minutes to slowly cool. (MAKE SURE OVEN IS OFF FOR THIS STEP.)
9
Remove cheesecake from oven and set on counter until completely cooled, about 30 minutes. Cover and chill at least one hour before serving.
10
**For best results make cheesecake a day ahead so it has 24 hours to setup in the refrigerator. (This recipe makes one large or two smaller cheesecakes depending on pan size.)

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