Angelic Lemon Cheesecake
March 2, 2011
Prep Time |
Cook Time |
Total Time |
| 10 min | 1 h | 1 h 10 min |
Servings:1 |
||
FAGE Used: |
FAGE Total 0% Product Info |
|
Categories:
Course |
Ingredients |
Dietary Needs |
| Cake | FAGE Total | Nut-Free |
| Dessert | Shellfish-Free | |
| Vegetarian |
Submitted by:
Ingredients:
- About 4 graham crackers
- 1 tbsp low-fat margarine or butter
- 3/4 cup FAGE Total 0% Greek Yogurt
- 1 tbsp good quality lemon curd
- Thin slice of lemon and lemon zest to decorate
Preparation Directions:
- Place the graham crackers in a plastic sandwich bag and roll a rolling pin across them, or crush with fingers until they are small, even crumbs.
- Melt the margarine in a pan and add to the graham crackers.
- Mix well until all the crumbs are lightly coated.
- Place a small metal ring on a serving plate.
- Pour the graham cracker mixture into the metal ring and press it down firmly with fingertips.
- Combine the yogurt with the lemon curd and a little lemon zest.
- Spoon this mixture on top of the graham cracker base and chill for at least an hour.
- Remove the metal ring and add a slice of lemon rind to serve.
Additional Notes:
If you don’t have metal cooking rings, use a clean, small baked-bean can with each end removed. In-season, soft fruit, such as strawberries, can be pureed and used in place of the lemon curd. If you are in a hurry for the cheesecake to set, it can be frozen. Just lift it out of the freezer 10-15 minutes before serving to allow it to soften slightly.
* These recipes were submitted by our users. We are not responsible for any errors or suggestions.