Light Lemon Cheesecake
Ingredients
1 cup granola
2 tablespoons packed light brown sugar
1 tablespoon grated lemon zest
1 tbsp
1 teaspoon unsalted butter
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
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.
Tools
.
Yield:
6.0 servings
Added:
Saturday, December 5, 2009 - 2:48am
