Raspberry Cheesecake, Please-cake.

Cheesecake has to be one of the greatest sweet treats of all time, and is definitely a weakness of ours. When we received not one but two suggestions (thanks, Julia + DM!)  for raspberry cheesecake, we took our favorite aspects of both and came up with a decadent dessert that will please every palate!

Raspberry Chobani Cheesecake

Crust:

1 C flour

1/4 lb cold butter

2 Tbsp sugar

Filling:

1 C cottage cheese

1 C Plain 0% Chobani Greek Yogurt

1 1/2 C sugar

2 Tbsp lemon juice

1 tsp vanilla

3 Tbsp cornstarch

8 oz. cream cheese, softened

4 eggs

1/4 C frozen raspberries

Topping:

2 C Plain 0% Chobani Greek Yogurt

3 Tbsp sugar

1/2 tsp vanilla

Directions:

1. Put crust ingredients into food processor and blend until lumpy.

2. Press crust into a 9″ spring form pan covering bottom and halfway up the sides.

3. Bake at 350° for 15-18 minutes, or until slightly brown.

4. Combine the filling ingredients in a food processor.

5. Pour into prepared crust and bake at 350° for 1 hour.

6. Mix all ingredients for topping together and pour over top of cheesecake and bake 10-min.

7. Cool and chill overnight before serving.