2 1/2 cups Shortbread cookies, finely ground
1/2 stick unsalted butter melted
1 1/2 cups Oikos® Plain Greek Yogurt
4 large eggs
2 8oz. packages fat free cream cheese
1 cup superfine sugar
1 Tablespoon cornstarch
Juice and zest of 1 lemon
Juice and zest from 2-3 lemons
1 sticks of butter (cut into cubes)
1/4 cup of superfine sugar
In a medium sized bowl mix ground cookies and butter.
Press into 9"springform pan and refrigerate for 15 minutes.
Preheat oven 300°. Add all ingredients for filling in bowl and combine using a food processor or hand mixer.
Pour into cooled crust. Bake in 300°F oven for 2 hours. Let cool overnight in refrigerator.
In a double boiler heat lemon, zest, butter, and sugar over simmering water.
Leave until butter is melted and sugar dissolved stirring on occasion with a wooden spoon.
Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes.
Once cooled, spread lemon curd over cheesecake and serve. Leftover Lemon curd can be refrigerated and used for up to 6 weeks.
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