Thursday, February 7, 2013

Light Lemon Cheesecake

Light Lemon Cheesecake
(8-10 servings)


1 cup Granola
2 tbsp. Light Brown Sugar (packed)
1 tbsp. Fresh Lemon Zest, grated
1 tbsp. plus 1 tsp. Unsalted Butter
¾ cup Lemon Yogurt
¾ cup Ricotta Cheese
½ cup Cream Cheese, room temperature
2 tsp. Cornstarch
1 tsp. Vanilla Extract
3 each Fresh Eggs
½ cup Sugar
2 cups Fresh Strawberries, sliced


Combine the granola, brown sugar and 1 tsp. of lemon zest in a food processor and process until fine.  Add the butter and process until mixture begins to come together.  Press the mixture into the bottom and sides of a 9 inch tart pan with removable bottom using the back of a spoon.  Bake in a pre-heated 350 degree oven for 10 minutes.  Remove from the oven and set aside.  Puree the yogurt, cheeses, cornstarch and vanilla in a food processor.  Add the eggs, sugar and remaining 2 tsp. of lemon zest.  Now process the mixture until smooth.  Gently ladle the filling into the prepared crust and place the pan on a baking sheet.  Bake in a pre-heated 350 degree oven for 30 minutes or until set.  Cool the cheesecake on a wire rack and then refrigerate at least 2 hours.  Remove the side of the tart pan and arrange strawberries on top before serving.

Note:               You can use a regular graham cracker crust for this cheesecake if you wish.

Note:               If you don’t have a 9 inch tart pan, you can use a 9 inch pie dish.  An 8 inch square pan or a spring-form pan would work too.

Note:               If strawberries are not in season, try fresh blueberries or raspberries.

Ideas for Future Efforts

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