Honey Yogurt Cheesecake
Teresa
ingredients
- Yogurt “Cheese”
- 2 cups (500 mL) 2% yogurt
- 2 cups (500 mL) ricotta cheese (low-fat is fine)
- Crust
- 2 cups (500mL) graham cracker crumbs
- 1 tsp (5 mL) finely grated lemon zest
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) unsalted butter, melted
- Filling
- 1 recipe Yogurt cheese
- 1/4 cup (60 mL) honey
- 1 x large egg
- 1 tsp (5 mL) finely grated lemon zest
- 1 tsp (5 mL) vanilla extract
- Topping
- 1 1/2 cups diced fresh mango
directions
- 1
Directions:
- 2
Yogurt “Cheese”
- 3
1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
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Crust
- 5
1. Preheat oven to 325 F (160 F).
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2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.
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Filling
- 8
1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.
- 9
Topping
- 10
1. Top with diced mango immediately before slicing.
Source: Teresa
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