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20 minute dinner recipes

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Lemon-Yogurt Cheesecake

http://www.eatingwell.com/recipes/lemon_yogurt_cheesecake.html

From EatingWell:  Charter Issue, 1990

This cheesecake invites guiltless indulgence. It is best chilled and served the same day. If you don't have cherries, substitute an additional 1 cup blueberries.

16 servings | Active Time: 35 minutes | Total Time: 6 1/4 hours (plus overnight to drain yogurt)

Ingredients

Crust

Cheesecake

Mixed Fruit Topping

Preparation

  1. To make crust: Butter and chill a 9-inch spring-form pan. Mix all ingredients together. Press into the bottom and 1 1/2 inches up the sides of the pan. Chill at least 15 minutes.
  2. To make cheesecake: Preheat oven to 300°F. Beat together yogurt cheese, cream cheese, eggs, sugar, lemon juice and peel with an electric mixer. Stir in yogurt. Spoon mixture carefully into the crust-lined pan.
  3. Bake for 1 hour and 20 minutes, or until the center sets. Cool in the over with the door ajar for 1 hour. Refrigerate 3 hours or more and unmold.
  4. To make topping: Combine 2 tablespoon honey and 1 tablespoon cornstarch in small saucepan. Blend well, add blueberries and boil gently 2 to 3 minutes until mixture clears. Remove from heat and cool.
  5. In a separate saucepan, prepare cherries in the same manner, with the remaining 1 tablespoon cornstarch and 2 tablespoons honey. Spread a layer of cherries around the outside edge of cheesecake. Spread blueberries over the rest of the cheesecake, leaving a circle in the center of cake bare. Arrange strawberries in a flower pattern in the center and brush lightly with 1 teaspoon honey.

Nutrition

Per serving : 263 Calories; 11 g Fat; 3 g Sat; 5 g Mono; 63 mg Cholesterol; 34 g Carbohydrates; 7 g Protein; 1 g Fiber; 147 mg Sodium; 236 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1 fat

Tips & Notes