Light Lemon Cheesecake

By Hklbrries

Note: We used a 9-inch springform pan.

Ingredients

• 1 cup granola
• 2 tablespoons packed light brown sugar
• 1 tablespoon grated lemon zest, divided
• 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

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

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 (see note). Bake the crust for 10 minutes then remove it 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, about 30 minutes.

Cool the cheesecake on a wire rack, and refrigerate until chilled, about 2 hours.

Remove the side of the tart pan and arrange the strawberries on top of the cheesecake before serving.

Nutrition Information:
Per serving
275 calories,
11.7 g fat (6 g saturated, 38 percent fat calories),
8.7 g protein
35 g carbohydrates
108 mg cholesterol
2.2 g fiber
136 mg sodium