Light Lemon Cheesecake

Name: Light Lemon Cheesecake
Yield: 8 to 10 portions
Ingredients: ½ cup sugar; 3 cups sliced strawberries, for garnish; ½ cup cream cheese, at room temperature; ¾ cup ricotta cheese; ¾ cup lemon yogurt; 1 tablespoon plus 1 teaspoon unsalted butter; 2 tablespoons (packed) light brown sugar; 1 cup granola; 1 tablespoon grated lemon zest; 2 teaspoons cornstarch; 1 teaspoon vanilla extract; 3 eggs

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We all love cheesecake, so to justify eating lots we’ve made ours with a granola crust and lemon yogurt—it’s lighter and thinner. Serve it with fresh berries.

Ingredients

1 cup granola
2 tablespoons (packed) light brown sugar
1 tabl

Cake
Dessert
Vegetarian

Method

Preheat the oven to 350°F.
Combine the granola, brown sugar, and 1 teaspoon of the lemon zest in a food processor, and process until fine. Add the butter an