Light Lemon Cheesecake

By ngaldi

Ingredients

• 1 cup granola
• 2 tablespoons (packed) light brown sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon plus 1 teaspoon unsalted butter
• 3/4 cup lemon yogurt
• 3/4 cup ricotta cheese
• 1/2 cup cream cheese, at room temperature
• 2 teaspoons cornstarch
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup sugar
• 3 cups sliced strawberries, for garnish

Details

Servings 8

Preparation

Step 1

Preheat oven to 300°.
Combine the granola, brown sugar, and 1 teaspoon lemon zest in a food processor, and process until fine. Add the butter and process until the mixture begins to come together.
Using the back of a spoon, press the mixture into the bottom and sides of a 9-inch tart pan with removable bottom. Bake the crust for 10 minutes; then remove from the oven. Leave the oven on.
Puree the yogurt, cheeses, cornstarch, and vanilla in a food processor. Add the eggs, sugar, and remaining 2 teaspoons lemon zest. Process until smooth.
Gently ladle the filling into the prepared crust, and place the pan on a baking sheet. Bake until set, 30 minutes.
Cool the cheesecake on a wire rack, and then refrigerate until chilled, 2 hours. Remove the side of the tart pan and arrange the strawberries on top of the cheesecake before serving.