CHEESECAKE WITH LEMON CURD
Cheesecake lovers rejoice! Transform any gathering into a celebration with this delicious cheesecake.
Prep time: 60 minutes
Cook time: 2 hours
Yields: 10 servings
DESSERTS
INGREDIENTS
CHEESECAKE
- 2½ cups Shortbread cookies, finely ground
- ½ stick unsalted butter melted
- 1½ cups Oikos® Plain Greek Yogurt
- 4 large eggs
- 2 8oz. packages fat free cream cheese
- 1 cup superfine sugar
- 1 Tablespoon cornstarch
- Juice and zest of 1 lemon
LEMON CURD
- Juice and zest from 2-3 lemons
- 1 sticks of butter (cut into cubes)
- ¼ cup of superfine sugar
- 5 eggs
DIRECTIONS
CHEESECAKE
- In a medium sized bowl mix ground cookies and butter.
- Press into 9"springform pan and refrigerate for 15 minutes.
- Preheat oven 300°. Add all ingredients for filling in bowl and combine using a food processor or hand mixer.
- Pour into cooled crust. Bake in 300°F oven for 2 hours. Let cool overnight in refrigerator.
LEMON CURD
- In a double boiler heat lemon, zest, butter, and sugar over simmering water.
- Leave until butter is melted and sugar dissolved stirring on occasion with a wooden spoon.
- Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes.
- Once cooled, spread lemon curd over cheesecake and serve. Leftover Lemon curd can be refrigerated and used for up to 6 weeks.
