(No picture, sorry!)
Time: 5 hours ( 1 hour prep, 4 hours chilling)
3 pkgs of cream cheese (about 8 ozs each) at room temperature
1 cup plain yogurt
1/2 cup heavy cream
3/4 cup sugar (I use cane sugar)
1 tsp vanilla essence
1 tbsp all-purpose flour
15 honey graham crackers
1/2 cup melted butter
1 cup blueberry jam
2 tbsp orange juice
Crush the graham crackers in a food processor until you get fine crumbs. Mix in the melted butter and pat the mixture into the bottom of a 9" springform pan. Set aside.
Heat oven to 350o. Place the cream cheese and sugar in a food processor and blend adding the cream slowly until incorporated and smoothe. Add the yogurt and blend again. Transfer to a large bowl and add the eggs, one by one, beating constantly. Add the vanilla essence. Pour the mixture into the baking pan and bake for approximately 45 minutes or until set. Remove from oven and place in fridge to chill.
Once the cheesecake has chilled, remove it from the springform pan onto a serving plate.
Melt the blueberry jam with the orange juice, either in a small saucepan on medium heat or in the microwave. Spread the melted jam over the cake allowing some of it to spill over the sides and chill again until you're ready to serve.