Cheesecake with Lemon Curd
One bite of the yummy dessert and you’ll agree our creamy, delicious
Oikos organic yogurt and the tangy taste of lemon make the best treat.
Ingredients:
Cheesecake
2 1/2 cups shortbread cookies, finely ground
1/2 stick unsalted butter melted
1 1/2 cups Plain Oikos Organic Greek Yogurt
4 large eggs
2 8oz. packages fat free cream cheese
1 cup super fine sugar
1 tbs. cornstarch
juice and zest of 1 lemon
Lemon Curd
juice and zest from 2-3 lemons
1 stick of butter (cut into cubes)
1/4 cup super fine sugar
5 eggs
Directions:
Cheesecake
In a medium sized bowl mix cookie crumbs and butter. Press into 9" spring form pan and refrigerate for 15 minutes.
Preheat oven to 300°F.
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.
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 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.
From our Oikos Organic kitchen.