Ingredients
- ***crumb crust***
- 2 ½ cups graham cracker crumbs, finely crushed
- 7 tablespoons butter or ghee (clarified butter), melted
- ¼ cup light brown sugar (packed), - or - raw turbinado sugar
- ***cheesecake***
- 6 cups plain yogurt
- ⅜ cups cornstarch, - or - arrowroot
- 1 cup sugar
- 1 tablespoon lemon zest, finely grated
Categories
Dairy, Desserts, Sweet Dreams, myFAVORITES
Dairy, Desserts, Sweet Dreams, myFAVORITES
Keywords
dairy dessert yoghurt yogurt cheesecake
dairy dessert yoghurt yogurt cheesecake
Lemon-Yogurt Cheesecake for Jerry. To import, drag image to your MacGourmet recipe box.
Directions
1) Preheat the oven to 350 degrees. Butter a 9-inch pie pan.
2) For the crust: In a medium bowl, mix all the ingredients together. Immediately press evenly into the prepared pie plate - if you wait, the ghee or butter will harden, and the mixture will be difficult to work with. (Once it's hardened, you can never really soften it up again.)
3) For the cheesecake: Combine all the ingredients in a blender until smooth. Pour the cheesecake into the prepared crust. Bake for 50 to 60 minutes, or until the top is lightly browned in a few places. Chill until firm; the filling will sink slightly. Serve cold.
Nutritional Information
WW Points per Serving : 5
WW Points per Serving : 5
