Healthier Raspberry Cheesecake

INGREDIENTS
Serves 6-8

• 10 graham crackers
• 3 tablespoons milk
• 16 ounces reduced-fat cream cheese, room temperature
• ⅓ cup honey
• 2 cups greek yogurt
• 2 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 3 cups raspberries

PREPARATION

• Preheat oven to 350°F/180°C.
• Place graham crackers in a plastic bag and crush with a rolling pin until fine.
• In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
• Pour the cracker mixture into a 9-inch springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon. Bake for 15 minutes, then cool.
• Reduce the heat to 300°C/150°C.
• In a large bowl, whisk the cream cheese until there are no lumps.
• Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
• Pour the cheesecake batter into the graham cracker crust. Spread evenly.
• Bake for about 1 hour, then cool for about 30 minutes.
• Top with fresh raspberries in a ring pattern on the top of the cheesecake.
• Chill until the cheesecake has set, 2-4 hours.
• Un mold, slice, then serve!

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