Gluten Free Cheesecake

Gluten Free Cheesecake

Well, today is the big day! I’m not sure how I was supposed to plan for that one, but now I need to try and get one before school this morning, or after school. I wish I was just fully prepared to go into school today. I am excited because today I actually do get to start teaching geometry! I am a little nervous about how class will go, but I can’t wait to meet the kids and jump right in! I will let you all know how it goes soon!

Today I also wanted to share a recipe for a gluten free “healthy” cheesecake that I made. I brought this in for the last day of middle school as a treat along with a bunch of cookies. One of the students was gluten free and so I wanted to make sure I had an option for him to enjoy. He must have enjoyed it because he said, “YOU ROCK!” on the way out of class. It was pretty darn cute.

Gluten Free Healthy Cheesecake (adapted from Simply Fresh Cooking)

Image Source: Simply Fresh Cooking

2 8 oz containers of light cream cheese, at room temperature
4 eggs
2/3 cup sugar
1 cup non-fat Vanilla Greek Yogurt (I used Chobani)
1 tsp vanilla

1. Preheat oven to 350.
2. In a large bowl, beat the cream cheese, sugar and eggs until well combined. Pour mixture into a 9 inch pie dish and place in oven for 35 minutes. Remove and let cool.
3. While baking, mix the greek yogurt with the vanilla. Once cheesecake has cooled for about 20 minutes. Spread this mixture over the top. Place cheesecake in fridge for at least 4 hours.

Enjoy 🙂