Honey Yoghurt Cheesecake
Honey Yoghurt Cheesecake
Try this quick and easy honey yoghurt cheesecake recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 5 minutes
  • Cooking Time 40 minutes
  • Yield 4 servings
Ingredients
  • Yogurt "Cheese":
  • 2 cups (500 mL) 2% yogurt
  • 2 cups (500 mL) ricotta cheese (low-fat is fine)
  • Crust:
  • 2 cups (500 mL) graham cracker crumbs
  • 1 teaspoon (5 mL) finely grated lemon zest
  • ¼ teaspoon (1 mL) salt
  • ½ cup (125 mL) unsalted butter, melted
  • Filling:
  • 1 recipe Yogurt cheese
  • ¼ cup (60 mL) honey
  • 1 large egg
  • 1 teaspoon (5 mL) finely grated lemon zest
  • 1 teaspoon (5 mL) vanilla extract
  • Topping:
  • 1½ cups diced fresh mango
Method
  1. Prepare yogurt "cheese" a day before needed
  2. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer
  3. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours
  4. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use
  5. For cheesecake, preheat oven to 325°F (160°C)
  6. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate
  7. Bake for 10 minutes, then cool while preparing filling
  8. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla
  9. Spoon into cooled pie shell and bake for 30 minutes
  10. Cool to room temperature, then chill at least 4 hours before serving
  11. Top with diced mango immediately before slicing

Tagged Under

Recipes to consider

Trending