RECIPE: LEMONY GREEK YOGURT CHEESECAKE
INGREDIENTS
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RECIPE: LEMONY GREEK YOGURT CHEESECAKE
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(serves 8-10)
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Graham Cracker Crust (you can also use a store-bought crust):
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1 ½ cups graham cracker crumbs (6-8 whole cookies)
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¼ cup sugar
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¼ cup melted butter (plus 1-2 tsp for preparing pan)
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Preheat oven to 300° F. Break cookies and place in food processor.* Pulse until ground into medium-fine crumbs. Put into medium mixing bowl, and stir in butter and sugar. Turn out into a buttered nine-inch springform pan and, using your fingers, pre
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*Don't have a food processor? You can also make crumbs in the blender or by hand. Place crackers in a heavy duty plastic freezer bag and crush with a rolling pin.
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Lemon Greek Yogurt Filling:
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4 eggs
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¾ cup sugar
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1 tbs. cornstarch
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¼ tsp. salt
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1 tsp. vanilla extract
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2 cups plain Greek Yogurt (whole or 2%)
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1 tbs. fresh lemon juice
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1 tsp. lemon zest
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If you used a food processor to make the crust, just wipe it out with a dry paper towel and clean off the blade. Pulse eggs a few times to beat (or use an electric mixer). Pulse in sugar, cornstarch, salt, vanilla, and yogurt until light and slightly
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Place in center of oven. Start checking cheesecake after 50 minutes and then every 5-10 minutes after that. Shake pan gently. The filling should look creamy but firm at the edges, and still appear slightly jiggly in the center. It will firm up as it
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Optional topping: 3 cups sliced strawberries, raspberries, blackberries or mixed berries tossed with two tablespoons sugar. Let mixture sit in the refrigerator for at least an hour so the berries get nice and juicy. Spoon desired amount of topping ov
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The Best (and Worst) Things About Being Gluten-FreeLemon Greek Yogurt Filling:
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4 eggs
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¾ cup sugar
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1 tbs. cornstarch
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¼ tsp. salt
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1 tsp. vanilla extract
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2 cups plain Greek Yogurt (whole or 2%)
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1 tbs. fresh lemon juice
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1 tsp. lemon zest
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