Charissa Lyda’s Cheese­cake

Fel­low bak­ing en­thu­si­ast shares her low-calo­rie treat

The Aurora (Labrador City) - - -classified- - Charissa’s Le­monBlue­berry Swirl Cheese­cake

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.

Happy bak­ing!

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