Cheesecake With Lemon Curd
Ingredients

Cheesecake

  • 1/2 stick unsalted butter, melted
  • 4 large eggs
  • 2 8oz. packages fat free cream cheese
  • Juice and zest of 1 lemon

Lemon Curd

  • Juice and zest from 2-3 lemons
  • 1 stick of butter (cut into cubes)
  • 5 eggs
  • 1 tbs. cornstarch
  • 1 cup super fine sugar
  • 1/4 cup super fine sugar
  • 2 1/2 cups shortbread cookies, finely ground
  • 1 1/2 cups Oikos® Greek Plain Yogurt
Directions
  1. In a medium sized bowl mix cookie crumbs and butter.
  2. Press into 9 inch spring form pan and refrigerate for 15 minutes.
  3. Preheat oven to 300 degrees F.
  4. Add all ingredients for filling in bowl and combine using food processor or hand mixer.
  5. Pour into cooled crust.
  6. Bake for 2 hours.
  7. Let cool overnight in refrigerator.

Lemon Curd

  1. In a double boiler heat lemon, zest, butter, and sugar over simmering water.
  2. Leave until butter is melted and sugar dissolved stirring on occasion with wooden spoon.
  3. Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes.
  4. Leftover lemon curd can be refrigerated and used for up to 6 weeks. Once cooled, spread lemon curd over cheesecake and serve.