Charissa Lyda’s Cheesecake
Fellow baking enthusiast shares her low-calorie treat
Food Dude – Charissa, thanks for sitting down for a chat about this gorgeous and unique cheesecake.
Charissa Lyda – No problem, thanks for having me!
FD – First thing’s first, how did you happen across this recipe? Is it a unique creation?
CL – I like finding simpler recipes online and then making unique changes to modify them to my liking. I’m always looking for new desserts to try out and make my own. Sometimes they flop and sometimes they don’t.
FD – Greatness is born from trial and error, so they say. How did the first attempt with this one turn out?
CL – It turned out great! Very delicious! As you can probably tell from the picture, the cheesecake did crack from baking but that just adds some character to it.
FD – I agree! Most of the time I don’t bother with a bain marie on the bottom to prevent cracking either because the cracks can help the cheesecake hold onto toppings. What changes did you make from the original recipe?
CL – Good question. Not sure about this one in particular but if a cheesecake calls for three blocks of cream cheese I usually reduce that to one. If it calls for sour cream I always substitute for a plain Greek yogurt instead. I try to cut back on sugar as much as possible in desserts.
FD – Flawless answer. Did you use wild Newfoundland blueberries or store bought?
CL – Wild Newfoundland berries from last year’s berry picking season. My parents gave them to me and I kept them frozen.
FD – Would this recipe pair well with a side such as a dollop of blueberry yogurt or some ice-cream?
CL – Absolutely!
FD – Can you think of any other berries as an ingredient that might compliment this cheesecake?
CL – Oh my goodness, yes! It would go great with partridgeberries, bakeapples, strawberries or raspberries. So many choices to try!
FD – Well, something tells me your recipe is about to be tried in many homes across the province now. This has been a great and informative interview. Thanks so much. 2 cups graham crumbs 1 block margarine, melted 1 block light cream cheese 1 cup fat free yogurt 3 tbsp sugar 2 tbsp flour 2 tsp pure vanilla extract 3 eggs 1 lemon, juiced and zested 3/4 cup frozen or fresh blueberries
Directions: Grease your 9-inch spring form pan. Mix your melted margarine into graham crumbs and press firmly into pan. Refrigerate until cheesecake layer ready.
Beat eggs, cream cheese, vanilla, yogurt, zest, lemon juice, 2 tbsp of sugar and flour together until nice and smooth (add eggs individually when mixing). Pour cheesecake mixture over the crust.
Next, blend together the blueberries and 1 tbsp of sugar with blender or immersion blender. Spoon this on top of cheesecake. Use a butter knife to make some swirls on top.
Preheat your oven to 325 °F and bake for 1 hour and 20 minutes, turn off oven and leave your cheesecake in with the oven with door closed for 45 minutes. Afterwards, remove from oven, let it come to room temperature and place in fridge for 4-6 hours.
This cheesecake recipe has since become one of my favourites and is well worth trying at home – especially if you want a low-calorie treat during blueberry season.