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Honey Yogurt Cheesecake

Honey Yogurt CheescakeYields: 8
Prep Time: 20 minutes
Total Time: 60 minutes

Looking for something quick and easy with a light citrus flavor? This honey yogurt cheesecake is for you!

Ingredients

Yogurt “Cheese”

  • 2 cups (500mL) 2% yogurt
  • 2 cups (500mL) ricotta cheese (low-fat is fine)

 

Crust

  • 2 cup (500mL) graham cracker crumbs
  • 1sp (5mL) finely grated lemon zest
  • 1/4 tsp (1mL) salt
  • 1/2 cup (125mL) unsalted butter, melted

 

Filling

  • 1 recipe Yogurt cheese
  • 1/4 cup (60mL) honey
  • 1 large egg
  • 1 tsp (5mL) finely grated lemon zest
  • 1 tsp (5mL) vanilla extract

 

Topping

  • 1 1/2 cup diced fresh mango

Directions

Yogurt “Cheese”

  1. Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.

Crust

  1. Preheat oven to 325F (160C)
  2. Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22cm) pie plate. Bake for 10 minutes, then cool while preparing filling.

Filling

  1. For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.

Topping

  1. Top with diced mango immediately before slicing.

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