Light Lemon Cheesecake
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.
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