Photo by: norwichnuts
Light Lemon Cheesecake
Food Ingredients:
1 cup granola 2 tablespoons packed light brown sugar 1 tablespoon grated lemon zest 1 tbsp 1 teaspoon unsalted butter 3/4 cup lemon yogurt 3/4 cup ricotta cheese 1/2 cup cream cheese, room temperature 2 teaspoons cornstarch 1 teaspoon vanilla 3 eggs 1/2 cup sugar 3 cups sliced strawberries, for garnish
Recipe preparation:
1 Preheat oven to 350 degrees. Combine granola, brown sugar and 1 teaspoon lemon zest in food processor. Process until fine. Add butter and process until mixture begins to come together. Using back of a spoon, press mixture into bottom sides of a 9 inch tart pan with removable bottom. Bake for 10 minutes. Remove from oven. Leave oven on. 2 Puree yogurt, cheeses, cornstarch and vanilla in food processor. Add eggs, sugar and remaining 2 teaspoons lemon zest. Process until smooth. Gently ladle filling into crust, place on baking sheet. Bake until set, 30 minutes. Cool cheesecake on wire rack. Refrigerate until chilled, about 2 hours. Remove side of tart pan. Arrange strawberries on top before serving. 8-10 portions.
Recipe source: Foodista recipe
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