New Recipes Honey Yogurt Cheesecake - ★Cooking Recipes★

Quick and easy with a light citrus flavour.
Directions for: Honey Yogurt Cheesecake

Ingredients

Yogurt "Cheese"

2 cup (500 mL)2% yogurt

2 cup (500 mL)ricotta cheese (low-fat is fine)

Crust

2 cup (500mL) graham cracker crumbs

1 tsp (5 mL)finely grated lemon zest

tsp (1 mL)salt

cup (125 mL)unsalted butter, melted

Filling

1 recipeYogurt cheese

cup (60 mL)honey

1 large egg

1 tsp (5 mL)finely grated lemon zest

1 tsp (5 mL)vanilla extract

Topping

1 cup diced fresh mango

Directions

Yogurt "Cheese"

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.

Crust

1. Preheat oven to 325 F (160 F).

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.

Filling

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.

Topping

1. Top with diced mango immediately before slicing.

See more: Bake, Eggs/Dairy, Fruit, Dessert, Vegetarian, Rice/Grain, Cheese