Yogurt Cheesecake With Orange Shortbread Crust And Chambord Honey Drizzle

• FOR THE CRUST:
• 1 stick Unsalted Butter, Softened
• 1/3 cups Sugar
• 1/2 teaspoons Salt
• 1-1/8 cup Flour
• 1 whole Orange, Zest And Juice (Reserve Juice For Filling)
• _____
• FOR THE FILLING:
• 24 ounces, weight Cream Cheese
• 1-1/8 cup Sugar
• 5 whole Eggs
• 1-1/2 cup Plain Greek Yogurt
• 2 teaspoons Vanilla Extract
• 3 Tablespoons Flour
• 1 pinch Salt
• _____
• FOR THE DRIZZLE:
• 2/3 cups Honey
• 2 Tablespoons Chambord (raspberry Liqueur)
• 3 cups Fresh Raspberries

1. Preheat the oven to 425 degrees F. Line the bottom of a 9-10 inch spring-form pan with parchment paper and attach the ring over the rim. Trim the excess paper so that just the bottom of the pan is covered. Grease the sides of the pan and wrap the exterior of the pan with foil.
2. Using an electric mixer beat together the butter and sugar until smooth and fluffy. Add the salt, flour and orange zest; beat until combined. Press the dough into the bottom and half way up the sides of the pan. Bake for 5 minutes, then remove from the oven and set aside to cool.
3. Once the crust comes out of the oven, prepare a water bath by placing a roasting pan containing 1-2 inches of hot tap water in the oven while you mix the filling.
4. Meanwhile, beat the cream cheese and sugar until fluffy and smooth. Scrape the bowl and beat again. Add the eggs, one at a time, and then the yogurt and remaining ingredients. Scrape the bowl again then beat until smooth.
5. Pour the filling into the shortbread crust and carefully place the aluminum foil covered pan down into the water bath (that's why you covered it with foil, so the water wouldn't leak in). Bake for 15 minutes, then reduce the temperature to 275 degrees F and bake for 1 more hour.
6. Once the timer goes off, turn off the heat, but leave the cheesecake in the oven with the door closed for 1-2 hours to cool. Then carefully remove it from the oven and set on the counter to cool all the way before placing it in the fridge. Then refrigerate until chilled through.
7. Make the drizzle with enough time before serving that the drizzle mixture can cool. Whisk the Chambord and honey together. You can use the drizzle as is (without heating it), or simmer on the stove for a few minutes to render out the alcohol. Cool before using. *I used mine uncooked-the kids aren't getting enough to make a difference!
8. To serve: Garnish each slice of cheesecake with fresh raspberries and drizzle with Chambord Honey. You can even mix a little of the Chambord Honey in with the raspberries to make them glossy if you want to pile them on top of the cheesecake!

butter, sugar, salt, flour, orange, filling, weight cream cheese, sugar, eggs, greek yogurt, vanilla, flour, salt, drizzle, honey, fresh raspberries

Taken from tastykitchen.com/recipes/desserts/yogurt-cheesecake-with-orange-shortbread-crust-and-chambord-honey-drizzle/ (may not work)