The Schmid Family Farm

View of Mt Hood

Marionberry Cheesecake


½ cup sugar
1 ½ cup flour
1 ½ tsp baking powder
⅓ cup soft butter
2 egg whites
1 tsp vanilla
2 tbsp lemon zest
2 dry pints fresh marionberries

1 tbsp arrowroot
1 ½ cups low fat yogurt
1 egg
½ cup granulated sugar


Preheat oven to 350 F. Sprinkle the arrowroot over the rest of the topping ingredients and whisk together until smooth. Set aside.

Combine the filling ingredients (except the berries) in the work bowl of a food processor and pulse until smooth. Pour in the bottom of a 10” cheesecake or springform pan. Sprinkle with berries, and pour the topping over the top. Bake for 1 hour, or until a toothpick comes out clean. Let cool 20 minutes before serving.

Serves 12.