Mocha Cheesecake with Greek Yogurt

Rarely do I post two desserts in succession, but then again, never before have I made a cheesecake with Greek yogurt. Such a cheesecake it was, as well... Fluffy, decadent, and even richer tasting than the classic sour cream cheesecake, with the augmented dividend of being even lighter than a sour cream cheesecake...

The Jewish holiday of Shavuot occurred earlier this week, hence my cheesecake baking - dairy foods such as cheesecakes and cheese crepes are traditional desserts served on Shavuot, a holiday that celebrates the day God gave the 10 Commandments. Like many traditions, the association between cheesecake and Shavuot has become somewhat fuzzy across the years, but one possible explanation is King Solomon's portrayal, in Song of Songs, of the word of God as "honey and milk are under your tongue." I love the poetry of the metaphor, and I'm delighted with any occasion that centers around cheesecake!

Naturally, though, as cheesecakes are so decadent, I wanted to create a lighter version still exploding with creaminess and luxurious texture, so I decided to build on the prototypical cream theme and use fat free Greek yogurt instead! I likely could have used fat free cream cheese as well, but I decided to compromise and selected reduced fat cream cheese for some decadence. I also had a pot of freshly brewed coffee handy, tantalizing me with its animating aroma, so I decided upon a mocha cheesecake...

This was a double celebratory cheesecake, as yesterday marked the official start of Zach's fourth and final year in medical school!! I'm SO proud of my Darlin'! Naturally, he deserved the grandest celebratory dinner possible, consisting of his favorite Eggplant Shepherd's Pie along with this sumptuous cheesecake...

Mocha Cheesecake with Greek Yogurt

1/3 cup light, nonhydrogenated vegan margarine, at room temperature
1/4 cup raw turbinado sugar
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 T cocoa powder

16oz reduced fat cream cheese
2/3 cup raw turbinado sugar
1 tsp vanilla
2 T strong brewed coffee
3 eggs
1 cup fat free Greek yogurt
6 oz cocoa powder
3 T olive oil
3/4 cup dark chocolate chips (at least 60% cacao)

~ Preheat the oven to 350 degrees.
~ To make the crust, cream together the vegan marg and turbinado sugar. Cut in the whole wheat flour, all-purpose flour, and cocoa powder until mixture is sandy and well-combined. Pour into a 9-inch pie pan, and press along the bottom and sides of the pan. Bake the crust for 15 minutes.
~ Meanwhile, the filling! Cream together the cream cheese and turbinado sugar until fluffy. Stir in the vanilla and coffee, then beat in the eggs one at a time, beating well after each addition. Stir in the Greek yogurt, followed by the cocoa powder and the olive oil. Finally, fold in the dark chocolate chips.
~ Pour the cheesecake filling into the pre-baked crust. Reduce the heat to 300 degrees, and bake for approx 1 hour - until the filling is set and only jiggles slightly upon movement. Cool on a wire rack until the cheesecake reaches room temp, then chill and serve with whipped cream!

Here's to you, my love. You are amazing!