Greek Yogurt Cheesecake with Piñon Nut Crust and Roasted Blackberries

For the cheesecake

1. Preheat the oven to 350° F. Combine the nuts, butter, crumbs, brown sugar and salt. Press onto the bottom and up the sides of a 9-inch springform pan. Bake for 15 minutes until golden brown.

2. Blend the Greek yogurt cream cheese and sugar in a food processor or mixer bowl until smooth. Add the Greek yogurt, vanilla, cinnamon and salt. Scrape down the sides of the bowl and blend again to a smooth consistency. Add eggs one at a time and blend until smooth.

3. Mold a 12-by-12-inch square of aluminum foil around the bottom and sides of the springform pan in case of drips. Gently pour the cheese mixture into the crust to bake for 1 hour. When the center of the cheesecake is set and the sides are golden brown, the cheesecake is done.

4. Remove and cool completely on a wire rack. Chill thoroughly in the refrigerator. Serve with a simple sauce or roasted fruit such as roasted blackberries.

For the blackberries

1. Preheat oven to 350° F.
2. Toss blackberries with sugar and spread on a foil-lined baking sheet. Bake, stirring occasionally until soft and syrupy, 15 to 20 minutes.
3. Serve warm and refrigerate any left overs.

Tips + Tricks

• For best results, be sure that the Neufchatel cheese has softened to room temperature.

• If you don’t have a food processor big enough to hold all of the cheesecake batter, blend it in stages to ensure it reaches a very smooth consistency. Stir together all of the batches before pouring over the crust.

• Cheesecake is a classic recipe with so many different ways to vary the flavor. Try your favorite cookie or animal crackers in place of the shortbread. Trade pine nuts for the pinon nuts. Or, try ground ginger or nutmeg in place of the cinnamon.