Cheesecake with Lemon Curd
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.
Yields: 1 Cheesecake
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Ingredients
| 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 |
Directions
Cheesecake
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.
Crust
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.
Lemon Curd
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.
Nutrition Information
|
490
CALORIES
|
28g
TOTAL FAT
|
17g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
490
250
|
||
| % Daily Value* | ||
| Total Fat | 28g | |
| Trans Fat | 0.5g | |
| Cholesterol | 240mg | |
| Sodium | 350mg | |
| Total Carbohydrate | 45g | |
| Dietary Fiber | 1g | |
| Sugars | 31g | |
| Protein | 17g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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