One bite of the yummy dessert and you'll agree our creamy, delicious Stonyfield organic yogurt and the tangy taste of lemon make the best treat.
| Crust | ||
|---|---|---|
| 1⁄2 | stick | unsalted butter melted |
| 1⁄4 | c | superfine sugar |
| 2 1⁄2 | c | shortbread cookies (finely ground) |
| Cheesecake | ||
| 1 1⁄2 | c | Stonyfield Organic Greek Plain Yogurt |
| 4 | large eggs | |
| 16 | oz | fat free cream cheese (2 packages) |
| juice and zest of 1 lemon | ||
| Lemon Curd | ||
| juice and zest from 2-3 lemons | ||
| 1 | stick | butter (cut into cubes) |
| 5 | eggs | |
| 1 | tbsp | cornstarch |
| 1 | c | superfine sugar |
Add all ingredients for filling in bowl and combine using food processor or hand mixer. Pour into cooled crust. Bake for 2 hours. Let cool overnight in refrigerator.
Preheat oven to 300°
In a medium-sized bowl mix cookie crumbs and butter. Press into 9-inch springform pan and bake for 15 minutes. Let cool.
In a double boiler heat lemon, zest, butter, cornstarch and sugar over simmering water. Leave until butter is melted and sugar dissolved stirring on occasion with wooden spoon. Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes. Leftover lemon curd can be refrigerated and used for up to 6 weeks. Once cooled, spread lemon curd over cheesecake and serve.