Smart Balance battle of the bloggers!

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Hey everyone! I am in the Smart Balance battle of the bloggers and I need your help!  If I win I will get a chance to develop recipes for Smart Balance for  a whole year and I could get paid doing it. This is a dream of mine and It would mean so much to me to win!  Voters have a chance to win 1 of 5 prize packs from Calphalon and a years supply of Smart Balance!

Winning this competition will be more than just a paycheck and a recipe it will be a new GOOD camera , a light box, better ingredients and money to upgrade my site. Winning will mean a chance to improve by businesses giving me access to better opportunities. Help me achieve my goal!

Vote here, you can vote daily!-  http://on.fb.me/1aR99jW

Pin here- http://pinterest.com/pin/257197828692361915/

And check out the recipe HERE and below 

What you need

Crust

  • 1 cup smart balance butter
  • 1 box of  all natural graham crackers
  • 1/2 cup of almonds

Filling

  • 12 oz goat cheese
  • 1 cup Greek yogurt
  • 2 tbsp Smart Balance oil
  • 1 cup sugar
  • 1 vanilla bean
  • 6 eggs
  • juice & zest of 1/2 a lemon

Syrup

  • 2 cups of blueberries
  • 1/2 c lavender syrup ( or sugar if you prefer)

How to make it

Crust

  • put all ingredients out and let them get to room temperature
  • spray a spring form with Smart Balance spray and sprinkle bottom with flour and set aside
  • in a food processor grind almonds and graham crackers until it is crumbly like corn meal
  • put it in a bowl and mix with smart balance butter
  • press into the bottom if the springform
  • wrap outside of springform in foil

Filling

  • cut open vanilla bean and scrape out inside
  • whip goat cheese, vanilla , sugar, yogurt, oil, lemon  juice and zest  in a mixer or with a handheld mixer
  • separate 6 eggs
  • add egg yolks 2 at a time to  goat cheese mixer and blend on medium speed
  • set aside
  • in a separate bowl whip egg whites to a soft peak
  • fold in egg whites to goat cheese mixture
  • pour into springform

Cooking

  • preheat oven to 350
  • Boil around 6 cups of  water in a pot or kettle
  • place foil wrapped springform into a large pan
  • pour in hot water around springform
  • place in the oven and bake for 45 minutes
  • do not open the oven while cooking
  • When 45 minutes is up turn off oven and crack door and let the oven cool for another 45 minutes
  • place springform on counter and let cool to room temperature
  • place in the  fridge overnight

Sauce

  • in a sauce pan add blueberries and lavender syrup
  • cook for 15 minutes and let cool.
  • pour over cheesecake,add extra fresh berries if you like
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