One of my favorite child hood memories was home made cheese cake. Growing up my parents decided that they were going to go organic way before it was trendy. My mother tired lots of different recipes many not successful such as the bean brownies with some kind of orange marmalade jelly. Lets just say that my friends didn’t want to come over for dinner often.
My absolute favorite was her cheese cake. That recipe came from a book called Cooking without the fat by George Mateljan. You just substitute cream cheese with your favorite yogurt. Strain it for a day using cheese cloth or a fine sieve and the consistency becomes more like sour cream/cream cheese.
For the cookie crumble crust I used Ikea’s Swedish Pepparkaka Cookies but feel free to experiment or make your own cookies .For the yogurt I used Stoneyfield Farms whole fat yogurt. What ever yogurt you choose I would go for a whole milk/ fat yogurt after all your trying to achieve a cheese cake like taste. For the topping I used raspberries that I froze from over the summer but again you can use whatever you like. See the recipe below
