CHEESECAKE

INGREDIENTS:

    Cheesecake:

    • 2 1/2 cups Shortbread cookies, finely ground
    • 1/2 stick unsalted butter melted
    • 1 1/2 cups Greek style plain yogurt
    • 4 large eggs
    • 2 8oz. packages fat free cream cheese
    • 1 cup super fine sugar
    • 1 tablespoon cornstarch
    • Juice and zest of 1 lemon

     

    Lemon Curd:

    • Juice and zest from 2-3 lemons
    • 1 sticks of butter (cut into cubes)
    • 1/4 cup of super fine sugar
    • 5 eggs

DIRECTIONS:

    Cheesecake:

    1. In a medium sized bowl mix ground cookies and butter.
    2. Press into 9 spring form pan and refrigerate for 15 minutes.
    3. Preheat oven 300°. Add all ingredients for filling in bowl and combine using food processor or hand mixer.
    4. Pour into cooled crust. Bake in 300° oven for 2 hours. Let cool overnight in refrigerator.

     

    Lemon Curd:

    1. In a double boiler heat lemon, zest, butter, and sugar over simmering water.
    2. Leave until butter is melted and sugar dissolved stirring on occasion with wooden spoon.
    3. Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes.
    4. Leftover Lemon curd can be refrigerated and used for up to 6 weeks.
    5. Once cooled, spread lemon curd over cheesecake and serve.

     

    YIELDS
    10 servings